Shellfish 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 olive oil, lemon juice, and fresh herbs, essentially basting the cod in its own aromatic cloud as it bakes. The zucchini, cherry tomatoes, and yellow bell pepper soften beautifully alongside the fish, soaking up every bit of that bright, herby liquid. Because everything is sealed and cooked from scratch with whole, straightforward ingredients, there's no need to second-guess labels or worry about hidden additives that can sneak into pre-marinated or restaurant-prepared seafood dishes. Opening the puffed parchment at the table is a genuinely theatrical moment ā a rush of fragrant steam, a perfectly flaky fillet, and a colorful pile of tender vegetables all in one tidy package. It's an elegant weeknight dinner that tastes like far more effort than it actually requires.
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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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