Pescatarian Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish at home can feel intimidating, but this parchment-packet method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each portion gets its own sealed pouch of zucchini, bell pepper, cherry tomatoes, lemon rounds, and fresh thyme and parsley, so the cod steams gently in its own fragrant juices rather than drying out in open air. The olive oil and a squeeze of fresh lemon juice pull everything together into a light, bright sauce that forms naturally inside the packet ā no extra pans, no complicated reductions. When you tear open that puffed parchment at the table, a cloud of herby, citrusy steam escapes and the whole thing feels like a restaurant moment. Because every ingredient is straightforward and plant- or seafood-based, there's no need to scrutinize labels for hidden meat-based stocks or additives. It's a clean, vibrant weeknight dinner that happens to be as elegant as anything you'd order out.
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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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