Juicy oven-baked cod, steamed in its own juices with lemon, bok choy, red onion, and sun-dried tomatoes. Minimal prep, bright flavor, and easy cleanup.
In One Glance
- Recipe name: Baked Cod with Lemon and Bok Choy
- ⏱️ Prep time: 10 minutes
- 🔥 Cook time: 20 minutes
- 🕒 Total time: 30 minutes
- 👨👩👧👦 Servings: 4
- ⚡ Calories: ~230 kcal per serving (estimate)
- 🧾 Main ingredients: cod, bok choy, sun-dried tomatoes, red onion, lemon, olive oil
- 😋 Taste: fresh, lemony, delicate, savory-sweet from tomatoes and onion
- 🧪 Allergens Contains: fish. Free from: milk, eggs, gluten, soy, peanuts, tree nuts, sesame, and mustard.
- 💚 Why make it: hands-off, no mess, bright flavors, reliable results
- 🍴 Difficulty: easy: assemble, seal, bake
Jump to:
Easy Lemon Cod Parchment Packets
This dish was born on a day that ran away from me. I needed something that tasted bright and special without needing my full attention. Cod it was-bok choy for crunch, lemon for zing, and sun-dried tomatoes for that savory hug.
My husband always smiles the moment the citrus hits the air (he loves citrus), and the boys ask if there's a second round of fish coming. Teen appetites never lie.
The cat parks himself by the table with his most innocent look, hoping for a crumb of cod that never falls.
When the packets open, warm lemon drifts up first. The cod flakes into big, tender pieces, the bok choy stays crisp at the edges, and the tomatoes round everything out with a sweet-savory note. No fuss, just clean flavors that make a busy night feel a little calmer.
What You'll Need
You can find the exact amounts in the recipe card below.
- Cod fillets: Choose four center-cut fillets about 5-6 ounces each; thicker pieces stay juicy and flake beautifully. Alternative: haddock or halibut (adjust time for thickness).
- Bok choy: Use one medium head; the pale stems bring crunch, and the leaves turn tender and silky. Alternative: baby bok choy or Swiss chard.
- Sun-dried tomatoes: Eight strips add sweet-savory depth. Alternative: halved cherry tomatoes for a fresher note.
- Red onion: Thin rings soften in the packet and sweeten the juices. Alternative: shallots for a milder taste.
- Lemon: Thin slices perfume the fish and brighten the sauce; a final squeeze lifts the flavors.
- Olive oil: A drizzle keeps everything moist and adds aroma.
- Salt and black pepper: Season lightly so the lemon and tomatoes can shine.
How to Make It
You can find the full step-by-step instructions in the recipe card below.
- Step 1: Preheat the oven (400 °F / 200 °C) and prepare four sheets of baking paper. Lightly grease them with olive oil.
- Step 2: Build four parchment packets: layer bok choy, onion, and sun-dried tomato; add a lemon slice.
- Step 3: set a seasoned cod fillet on top; finish with another lemon slice and a light drizzle of olive oil.
- Step 4: Seal tightly. Bake for 20 minutes until the cod flakes easily, then open carefully (hot steam), spoon the juices over the fish, and serve.
Top Tips
- Aim for even bok choy pieces; thicker stems go down first for gentle steaming.
- Fillets about 1 inch thick usually finish in 18-20 minutes; thicker cuts may need 22 minutes.
- Want extra sauce? Add 2 tablespoons of white wine and 1 tablespoon of butter to each packet (it's not lactose-free anymore).
- Serve with steamed rice, couscous, or crusty bread to catch the juices.
- Cut the lemon very thin so the zest stays mellow, not bitter.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
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📖 Recipe
RECIPE CARD
Ingredients
- 1 stalk bok choy, stems and leaves
- 2 tablespoons olive oil, extra virgin
- 8 sun-dried tomatoes, sliced into thin strips
- 1 red onion, thinly sliced into rings
- 1 lemon, thinly sliced
- 1 ½ pound cod fillets, 4 fillets, about 5-6 oz each
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 400 ℉.
- Wash the bok choy, remove the leaves, and cut the stems and leaves into narrow strips.1 stalk bok choy
- Prepare four pieces of baking paper and brush them thinly with olive oil.2 tablespoons olive oil
- Lay bok choy stems and leaves in the center of each sheet.
- Add red onion rings and sun-dried tomato strips on top. Place one lemon slice over the vegetables.8 sun-dried tomatoes, 1 red onion, 1 lemon
- Place a cod fillet on each pile of vegetables.1 ½ pound cod fillets
- Season with salt and pepper. Top with a second lemon slice.salt and pepper
- Fold and seal parchment tightly (or tie with twine).
- Arrange packets on a baking sheet.
- Bake for 20 minutes, until the fish flakes easily with a fork.
- Open packets carefully (steam is hot), and spoon the juices over the fish. Serve immediately.
Notes
- Mediterranean: Add capers and a few olives per packet.
- Ginger-sesame: Swap lemon for lime, add sliced scallion and ginger, and finish with sesame oil.
- Herb butter: Dot with a little garlic-herb butter instead of olive oil.
- Fridge: Up to 1 day in an airtight container.
- Reheat: Warm gently at 300 °F (150 °C) for 8-10 minutes; avoid overcooking.
- Freezer: Best enjoyed fresh; cooked cod can turn dry after freezing.
Nutrition
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