Sesame 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 poaching the cod in its own fragrant little environment alongside zucchini, cherry tomatoes, and yellow bell pepper. The herbs — fresh thyme and flat-leaf parsley — perfume everything as it bakes, so when you tear open that puffed packet at the table, the aroma alone is enough to make everyone lean in. Sesame can sneak into all kinds of sauces, marinades, and spice blends that typically dress up fish dishes, but this recipe keeps things beautifully clean with whole, recognizable ingredients and nothing hidden. The bright hit of lemon rounds and a squeeze of fresh juice keeps the cod tasting light and vibrant rather than heavy. It's an elegant, low-fuss dinner that comes together with minimal cleanup — just fold, bake, and serve straight from the paper.
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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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