Paraben Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish at home can feel intimidating, but this parchment-baked cod is genuinely one of the most forgiving and rewarding techniques you can try. Each fillet steams inside its own sealed packet alongside zucchini, cherry tomatoes, and yellow bell pepper, so every bite is tender, juicy, and infused with bright lemon and fresh herbs. The ingredient list is refreshingly straightforward — whole vegetables, extra-virgin olive oil, fresh thyme and parsley, and a squeeze of real lemon juice — with no processed sauces, synthetic preservatives, or hidden additives to worry about. That matters a lot when you're being mindful about what goes into your food, because even "simple" store-bought marinades and seasoning blends can carry unwanted chemical compounds. Here, you control every single ingredient from start to finish. Opening the puffed parchment packet at the table releases a cloud of fragrant steam that honestly makes the whole experience feel a little special, even on a weeknight. It's clean, colorful, and the kind of meal that looks far more impressive than the effort it actually takes.
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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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