Paleo Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and the results are absolutely stunning. Each packet traps steam from the lemon juice and olive oil, gently cooking the cod alongside zucchini, cherry tomatoes, and yellow bell pepper until everything is tender and fragrant with fresh thyme and parsley. Every single ingredient here is clean and whole — no grains, no legumes, no sneaky additives — so it fits naturally into a grain-free, whole-foods lifestyle without any substitutions or workarounds. The hardest part is folding the parchment, and even that becomes second nature after the first packet. Opening the sealed pouch at the table releases a rush of herby, citrusy steam that makes the whole thing feel like a restaurant moment. It's light enough for a weeknight but impressive enough to serve to guests, and cleanup is practically nonexistent since the parchment does all the work.
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Learn more →Ingredients
4 servings
- 4 cod fillets (about 6 oz each), skin removed
- 2 medium zucchini, thinly sliced into rounds
- 1 cup cherry tomatoes, halved
- 2 piece yellow bell pepper
- 4 tbsp extra-virgin olive oil
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Cut four sheets of parchment paper, each about 15 inches long. Fold each sheet in half to crease the center, then open flat on a baking sheet.
- 2
Divide the zucchini rounds and bell pepper slices evenly among the four parchment sheets, arranging them in a single layer on one half of each sheet, just off the center crease.
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