Peanut Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely straightforward, and the results are absolutely stunning. Each packet traps steam from the lemon juice and olive oil, essentially poaching the cod in its own fragrant cloud alongside zucchini, cherry tomatoes, and yellow bell pepper. The fish comes out impossibly tender and flaky, perfumed with fresh thyme, parsley, and bright citrus ā the kind of meal that looks like it came from a bistro but came from your own oven. Because every ingredient here is whole and fresh, there's no need to scrutinize labels for hidden allergens or shared-facility warnings that can make packaged seafood products stressful to buy. Everything goes straight from your cutting board into a sealed parchment pouch, so cross-contact concerns are essentially a non-issue. Opening the packet at the table releases a rush of herby, lemony steam that makes the whole experience feel like a little event. It's light, clean, and elegant enough for a dinner party but easy enough for a weeknight.
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Learn more āIngredients
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
- Ā½ tsp salt
- Ā¼ 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 400Ā°F (205Ā°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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