Paleo AIP Dilled Cod and Carrots in Parchment

Using a French technique makes everything look fancy – but the truth is these parchment packets are incredibly easy and make for a fun, impressive presentation. Cooking your fish inside the parchment keeps it moist and prevents the bottom from getting unpleasantly crunchy in the oven.

Paleo AIP Dilled Cod and Carrots in Parchment


  • 2 6-oz pieces of cod
  • 2 large orange carrots
  • 2 lemons
  • 4 basil leaves
  • ΒΌ white onion, sliced into moons
  • 2 tsp coconut oil
  • 4 tsp dill
  • 1 tsp salt
  • 2 sprigs thyme
  • 2 large pieces of parchment paper


  • Preheat the oven to 425F
  • Peel your carrots and cut each one in half lengthwise. Cut each one in half again, so you have 4 long pieces of carrot. Now cut them in half.
  • Now slices your white onion into very thin rounds. Cut each lemon into 6 slices.
  • Put your carrots in a single layer in the middle of your parchment paper. Stack two lemon slices on top of the carrots. Put the basil leaves on top of the lemons, then the cod on top of the basil.
  • Smear 1 tsp of coconut oil over the fish filet, then sprinkle the dill and salt on top of the cod.
  • Top the cod with a bruised sprig of thyme. Add a thin sliced moon of onion on top of the thyme, then top it off with 2 more slices of lemon.
  • Carefully fold each side of the parchment paper over the stack then fold both sides under the bottom.
  • Bake at 425F for 25 minutes, or until the fish is cooked all the way through and flakes gently under a fork.
  • You can either put the packets on a plate and let your diners cut into them at the table or carefully remove everything from the stack and plate it yourself.
  • If you plate the fish yourself, toss any extra juices with a couple tablespoons of olive oil to make a quick salad dressing.