Rice 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 a colorful mix of vegetables is exactly the kind of weeknight dinner that earns compliments. Each portion steams inside its own sealed packet, locking in moisture so the cod comes out tender and flaky every single time. Zucchini, cherry tomatoes, and yellow bell pepper soften beautifully alongside the fish, soaking up the olive oil and lemon juice into something that tastes far more effortful than it actually is. The whole dish is naturally built around fresh, whole ingredients ā no grains, no fillers, just clean flavors that stand on their own. For anyone navigating a grain-free or rice-free table, this is the kind of recipe that never feels like a compromise. Opening the puffed parchment at the table releases a cloud of herby, citrusy steam that makes the whole experience feel a little celebratory. Finish with a scatter of fresh parsley and serve it straight from the packet for zero extra dishes.
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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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