Turmeric 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 colorful vegetables is a weeknight dream. Each fillet gets its own little parcel of zucchini, cherry tomatoes, and yellow bell pepper, all steaming together in the oven until everything is perfectly tender and fragrant. The olive oil and fresh lemon juice create a light, savory sauce right inside the packet, so there's no need for any heavy seasoning blends or spice mixes that might sneak in unwanted ingredients. Every component here is clean and straightforward — just whole vegetables, fresh herbs, and good fish — which makes it easy to cook with confidence when you're avoiding certain spices. Opening the puffed parchment at the table is a little moment of drama, and the rush of herby, lemony steam is absolutely worth it. Serve it straight from the packet for minimal cleanup and maximum flavor.
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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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