Chestnut 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 bright cherry tomatoes, zucchini, and fresh herbs is a weeknight dream. Each fillet gets its own little sealed packet, so the cod steams gently in garlic-infused oil, white wine, and lemon, staying impossibly moist and flavorful without any fuss. The vegetables soften just enough while still holding their shape, and the thyme and parsley perfume everything inside that little parchment pouch in the best possible way. Because the ingredient list is built entirely around fresh produce, fish, and simple pantry staples, there's no need to scrutinize labels or worry about hidden tree nut derivatives sneaking into your dinner. Opening the parcels at the table is genuinely fun — a little rush of fragrant steam, a perfectly cooked fillet, and a pool of herby, lemony cooking juices waiting to be soaked up. Serve with the reserved lemon wedges and you have a complete, elegant meal that looks like you tried much harder than you did.
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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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