Almond Free Cod en Papillote with Lemon, Herbs & Cherry Tomatoes
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and this version with cherry tomatoes, zucchini, and fresh herbs is a weeknight dinner that looks like it came from a bistro. The garlic-infused oil does a lot of heavy lifting here, perfuming the cod as it steams inside its little sealed packet alongside bright lemon rounds and fragrant thyme. Because everything is tucked into individual parchment parcels, the fish stays incredibly moist and picks up every bit of flavor from the white wine, scallion greens, and parsley layered on top. There are no sauces, coatings, or pantry staples to second-guess — just clean, whole ingredients that are naturally free from tree nuts without any substitutions needed. Opening a puffed parcel at the table is genuinely theatrical, and the rush of herb-scented steam that escapes is half the experience. Serve with the reserved lemon wedges and maybe some crusty bread to soak up the juices pooled at the bottom of the parchment.
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Learn more →Ingredients
4 servings
- 4 cod fillets (6 oz each), skin-on or skinless
- 3 tbsp garlic-infused oil
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, thinly sliced into rounds
- 1 lemon, half thinly sliced into rounds, half cut into wedges for serving
- 4 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 4 scallions, green tops only, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- ¼ tsp red pepper flakes (optional)
- 2 tbsp dry white wine
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 crosswise to crease the center, then open them flat on a baking sheet.
- 2
Arrange a few zucchini rounds in a single layer on one half of each parchment sheet, just off the center crease. Scatter a quarter of the cherry tomatoes over the zucchini on each sheet.
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