Chicken Free Cod en Papillote with Lemon, Herbs & Cherry Tomatoes

Cooking fish in parchment is one of those techniques that feels fancy but is genuinely low-effort, and this cod recipe is a perfect example of why it works so well. Each fillet gets layered over zucchini rounds and halved cherry tomatoes, then finished with garlic-infused oil, fresh thyme, lemon slices, scallion greens, parsley, and a splash of dry white wine before the whole thing gets crimped into a neat little half-moon parcel. The steam trapped inside the parchment does all the heavy lifting, gently cooking the cod until it's perfectly opaque and flakes at the lightest touch of a fork. Because everything goes into individual packets, the flavors stay concentrated and bright — you get that herby, citrusy broth pooling right at the bottom of each parcel, just waiting to be soaked up. There's no poultry involved at any step, so this is a clean, straightforward option for anyone navigating a chicken-free kitchen without having to scrutinize a single label. Serving the parcels sealed and letting everyone open their own at the table is a genuinely fun touch that makes a weeknight dinner feel a little special. A squeeze of the reserved lemon wedge over the top right before eating pulls the whole dish together beautifully.

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