Artificial Flavors Free Cod en Papillote with Lemon, Herbs & Cherry Tomatoes
Cooking fish at home can feel intimidating, but this parchment-baked method is genuinely foolproof and produces results that look far more impressive than the effort involved. Each fillet steams inside its own sealed parcel with zucchini, halved cherry tomatoes, fresh thyme, and lemon rounds, so every bite is bright, tender, and infused with herb-forward flavor. The garlic-infused oil and a small splash of dry white wine do the heavy lifting here, creating a light, fragrant sauce right inside the packet without a single drop of anything artificial. For anyone navigating labels and ingredient lists at the grocery store, this recipe is a genuine relief — every component is a whole, recognizable ingredient with nowhere for hidden additives to sneak in. Sealing the parchment into a half-moon crimp locks in all that steam and aroma, and when guests tear open their own parcels at the table, the effect is genuinely theatrical. A squeeze of the reserved lemon wedges at the end ties everything together with a clean, citrusy finish that lets the cod shine. It's weeknight-simple, dinner-party-worthy, and completely clean from start to finish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!