
Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and this cod dish delivers serious flavor with very little fuss. Each fillet gets nestled on a bed of zucchini and cherry tomatoes, then layered with lemon rounds, fresh thyme, scallion greens, and a splash of dry white wine before the parcel is crimped shut and slid into a hot oven. The steam trapped inside does all the heavy lifting, keeping the cod impossibly moist and letting every herb and citrus note sink right into the fish. Because everything is sealed in its own little parchment pouch, there's no shared pan, no mystery sauce, and no hidden ingredients to second-guess — just clean, whole-food components you can see and verify yourself. The garlic-infused oil ties it all together with a mellow, savory richness that makes the finished dish taste far more involved than the prep time suggests. Opening the parcel at the table sends up a fragrant cloud of lemon and herbs, which is honestly half the experience. Squeeze a fresh wedge over the top and dinner is done.
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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.
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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