PCOS Friendly Cod en Papillote with Lemon, Herbs & Vegetables
Eating well for hormone balance doesn't have to mean bland or boring, and this parchment-baked cod is proof. Lean white fish, colorful vegetables, and a bright hit of lemon come together in a method that locks in moisture and flavor without any added heaviness. The en papillote technique is genuinely clever — each sealed packet steams the cod gently alongside zucchini, cherry tomatoes, and yellow bell pepper, so everything stays tender and nothing gets lost in a heavy sauce. Extra-virgin olive oil provides the good fats that support a balanced, anti-inflammatory plate, while the fresh thyme, parsley, and lemon keep things tasting vibrant rather than virtuous. Managing blood sugar and inflammation is a real priority with PCOS, and this recipe leans into that naturally — no refined carbs, no processed ingredients, just whole foods doing their thing. Opening the puffed packet at the table is a little theatrical moment that makes a weeknight dinner feel genuinely special. It's the kind of meal you'll want on regular rotation.
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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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