Yeast Free Cod en Papillote with Lemon, Herbs & Vegetables
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely straightforward, and the results are absolutely stunning. Each packet traps the steam from the vegetables, olive oil, and fresh lemon, essentially basting the cod in its own fragrant juices as it bakes. The result is flaky, tender fish surrounded by softened zucchini, sweet cherry tomatoes, and roasted bell pepper — bright, clean flavors that need nothing extra to shine. For anyone navigating a yeast-free lifestyle, this kind of recipe is a genuine win because every single ingredient is naturally free of fermented or leavened components — no sauces, no marinades, no packaged seasonings to second-guess. Fresh thyme, flat-leaf parsley, and a generous squeeze of lemon do all the heavy lifting in the flavor department, proving you don't need anything processed to make a dish taste deeply satisfying. Opening the puffed parchment packet at the table releases a cloud of herby, citrusy steam that makes the whole experience feel like a restaurant moment. It's an elegant weeknight dinner that just happens to check every box.
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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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