Wheat Free Cod en Papillote with Lemon, Herbs & Vegetables
Cod en papillote is one of those techniques that feels fancy but is genuinely foolproof, and the result — tender, flaky fish steamed in its own fragrant pocket of lemon, thyme, and fresh vegetables — is absolutely worth the few minutes it takes to fold the parchment. Every ingredient here is naturally free from wheat, so there's no swapping, substituting, or label-squinting required; just clean, whole foods doing exactly what they're supposed to do. The zucchini, cherry tomatoes, and yellow bell pepper soften beautifully inside the sealed packet, soaking up the olive oil and bright lemon juice alongside the fish. Because each portion is sealed and baked individually, you get a built-in serving vessel that locks in moisture and keeps cross-contact concerns completely off the table. Opening the puffed parchment at the table releases a cloud of herby, citrusy steam that makes the whole thing feel like a restaurant moment. It's light enough for a weeknight but impressive enough to serve to guests without a second thought.
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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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