Beef 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 cod dish is proof. Each fillet gets nestled on a bed of zucchini and cherry tomatoes, layered with lemon rounds, fresh thyme, scallion greens, and a splash of dry white wine before being sealed into its own little steam pocket. The garlic-infused oil ties everything together, basting the fish as it cooks so the flesh stays incredibly moist and flakes apart at the lightest touch. Because everything is sealed inside individual parcels, the flavors concentrate beautifully without any fuss or extra pans to wash. There's also something genuinely fun about bringing the puffed parcels straight to the table and letting everyone tear into their own — the burst of herby, lemony steam when the parchment opens is half the experience. It's a light, vibrant meal that works just as well for a quiet weeknight dinner as it does for impressing guests without breaking a sweat.
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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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