Soy Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that looks impressive but is genuinely simple, and the results are absolutely worth it. Each packet traps steam from the lemon juice and olive oil, gently cooking the cod until it's tender and flaky while the zucchini, bell pepper, and cherry tomatoes soften into a bright, herby little side dish all on their own. Fresh thyme, parsley, and thin lemon rounds do the heavy lifting here — no sauces, no marinades, nothing processed — which makes this naturally free of soy in every sense without any substitutions required. That's actually one of the trickier parts of cooking fish at home: so many store-bought sauces and seasoning blends sneak in soy derivatives, but this recipe keeps everything clean and ingredient-forward. Opening the puffed parchment at the table releases a cloud of fragrant steam that makes the whole thing feel like a restaurant moment. It's a weeknight dinner that genuinely earns its keep — light, colorful, and packed with flavor from ingredients you can actually pronounce.
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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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