Cashew 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 showstopper. The garlic-infused oil does serious flavor work here, soaking into the cod as it steams inside its little sealed pouch alongside bright lemon rounds and a splash of dry white wine. Everything cooks together in one tidy parcel, so the fish stays impossibly moist and the vegetables turn just tender enough to soak up all those herby, citrusy juices. Because the ingredient list is built entirely around fresh produce, fish, and pantry staples, there's no need to scrutinize labels or worry about hidden nut-based ingredients sneaking in. Opening the parchment at the table releases a cloud of fragrant steam — thyme, parsley, scallion greens — and it genuinely never gets old. Serve each parcel straight on the plate with a lemon wedge alongside and dinner is done with almost no cleanup.
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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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