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Lemon Pepper Cod In Parchment

  • Cook Time: 15 - 17 minutes
  • Servings: 4
  • Course: Main Dish

Parchment packets are an easy way to lock in all of the delicious seasonal flavors this lemon pepper cod recipe has to offer. It doesn't get much better than a delicious meal that is also super fast to clean up.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Reynolds Kitchens® Unbleached Parchment Paper not only makes meal prep easy, but it's also totally chlorine free and made from 75% unbleached fibers.


  • 2 tablespoon grated lemon peel
  • 1 tablespoon olive oil
  • 1/2 to 1 teaspoon coarsely ground black pepper
  • 1/2 to
  • 1 teaspoon seasoned salt
  • 4 cod or red snapper fillets (4 to 6 oz. each)
  • 3 bell peppers (red, yellow, green) cut into 1/4-inch strips
  • Reynolds Kitchens® Unbleached Parchment Paper


Step 1

PREHEAT oven to 400°F.

Step 2

TEAR off four 15-inch sheets of Reynolds Kitchens® Unbleached Parchment Paper. Fold each sheet in half and crease it in the center. Unfold.

Step 3

MIX lemon peel, olive oil, pepper and seasoned salt in a small bowl until well blended; set aside.

Step 4

PLACE 1 fish fillet on one-half of each sheet near crease. Spread 1/4 of seasoning mixture over each fillet. Top with strips of bell pepper.

Step 5

FOLD over other half of sheet to enclose ingredients. Starting at top corner, make small overlapping folds down entire length of packet to seal edges together. Twist the last fold several times to make a tight seal. Repeat to make 4 packets. Place parchment packets on a large cookie sheet.

Step 6

BAKE to minutes. Place parchment packets on dinner plates. Carefully cut an X in top of each packet to allow steam to escape. Serve immediately.

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