Pecan Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with bright lemon, fresh herbs, and colorful vegetables is a weeknight dinner worth getting excited about. Each packet traps steam as it bakes, keeping the cod incredibly moist and letting it absorb every bit of flavor from the thyme, parsley, cherry tomatoes, zucchini, and bell pepper tucked in alongside it. The whole thing comes together with pantry staples and fresh produce ā no specialty ingredients, no complicated steps, and absolutely no tree nuts anywhere in the mix. For anyone navigating nut allergies or sensitivities, this kind of recipe is a genuine relief because every ingredient is straightforward and easy to verify at a glance. Opening the puffed parchment packet at the table releases a cloud of fragrant, herby steam that makes the whole experience feel a little special. A drizzle of good olive oil and a squeeze of fresh lemon juice tie everything together beautifully, so the fish needs nothing more than a scatter of chopped parsley before serving.
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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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