Cod with Vegetables Baked in Parchment
Cod supplies complete protein and iodine, while zucchini, tomatoes, and bell pepper add vegetable fiber. Sealed parchment traps the juices and concentrates the aroma of thyme and capers. Serve immediately after baking, opening each hot parcel carefully.
Cod
Thaw frozen cod (700 g) in the refrigerator for about 6–8 hours until fully thawed, then pat the fillet dry with paper towels.
Vegetables and Seasonings
Halve the cherry tomatoes (200 g), cut the zucchini (150 g) into pieces, slice the bell pepper (150 g) into strips, and use the olives (100 g) whole or halved. Combine the vegetables, olives, and capers (15 g). Add the olive oil (30 g), dried thyme (2 g), salt (3 g), and black pepper (1 g), then toss. Divide the vegetable mixture among large sheets of parchment.
Place the cod on top, season it lightly with some of the listed salt and pepper, and fold the parchment tightly into sealed parcels. Bake at 180°C for 20–25 minutes; thin, small pieces may need only 15–20 minutes. Use the thickness as a guide: cooked fish should turn opaque and separate easily into flakes.
Carefully open the parcels and drizzle the fish with lemon juice (30 g) just before serving.
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