Tree Nut Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, making it a great move for a weeknight dinner that still impresses. Each packet gets layered with tender zucchini, sweet cherry tomatoes, and yellow bell pepper before the cod goes on top, so the vegetables essentially steam alongside the fish and soak up all those bright juices. Lemon rounds, fresh thyme, and flat-leaf parsley tuck right in with the fillet, and a drizzle of good olive oil ties everything together into a clean, aromatic sauce that forms naturally inside the sealed packet. The whole assembly is straightforward — fold, crimp, bake — and when those puffed parcels come out of the oven, opening them at the table is genuinely satisfying. Because every ingredient here is whole and unprocessed, there's no need to scan labels for hidden nut-based oils or additives that can sneak into store-bought sauces and marinades. The result is a light, flavorful meal that tastes like it came from a coastal bistro, with nothing on the ingredient list that could cause concern.
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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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