Pork Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and the results are absolutely stunning. Each packet traps the steam from the lemon juice and olive oil, essentially basting the cod in its own fragrant broth as it bakes, so the fillets come out impossibly tender and flaky every single time. Zucchini, cherry tomatoes, and yellow bell pepper nestle right underneath the fish, soaking up all those herby, citrusy juices while they soften to perfection. Fresh thyme and flat-leaf parsley bring a brightness that makes the whole dish taste light and vibrant rather than heavy. Everything here is naturally free from pork and pork-derived ingredients — no cured meats, no lard, no hidden additives — just clean, wholesome produce and good olive oil. Opening the parchment at the table releases a cloud of fragrant steam that makes it feel like a restaurant moment, even on a weeknight. It's an elegant, low-fuss dinner that proves eating well and eating safely don't have to be a compromise.
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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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