Pregnancy Friendly Cod en Papillote with Lemon, Herbs & Vegetables
Eating well during pregnancy means prioritizing nutrients without sacrificing flavor, and this parchment-baked cod delivers on both counts. Cod is a low-mercury white fish, making it a smart choice when you're being mindful about seafood, and each fillet is cooked to a safe internal temperature of 145°F right inside its own sealed packet. The en papillote method traps all the steam and juices, so the fish comes out incredibly tender and moist without needing any heavy sauces or ingredients you'd need to second-guess. Zucchini, cherry tomatoes, and yellow bell pepper bring a colorful hit of vegetables to the plate, while fresh thyme, parsley, and bright lemon keep everything tasting clean and vibrant. A drizzle of extra-virgin olive oil ties it all together with healthy fats that are genuinely good for you right now. Opening the puffed parchment packet at the table feels a little special, which is a nice bonus when you deserve to feel taken care of. It's an elegant, fuss-free dinner that checks every box without any 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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