Alpha Gal Friendly 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 the results here are stunning — flaky cod steamed in its own fragrant cloud of garlic-infused oil, white wine, lemon, and fresh thyme. The cherry tomatoes and zucchini soften into a light, almost saucy base that makes the whole parcel feel like a complete meal. Because everything is sealed inside individual parchment pouches, the flavors concentrate beautifully without needing any butter, cream, or mammalian-derived ingredients that can make fish dishes tricky to navigate. Garlic-infused oil does the heavy lifting in the flavor department, so there's no need to reach for anything that could trigger a reaction. Opening the puffed parcels at the table is genuinely theatrical — a little rush of herb-scented steam, then this gorgeous, restaurant-worthy plate underneath. The scallion greens and parsley scattered on top keep everything bright and fresh, and a squeeze of the reserved lemon wedges right before eating ties it all together. It's an elegant weeknight dinner that just happens to check every box without any compromise on taste.
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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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