Citric Acid Free Cod en Papillote with Lemon, Herbs & Cherry Tomatoes
Cooking fish at home can feel intimidating, but this parchment-baked cod is genuinely one of the most forgiving and rewarding techniques you can try. Each fillet gets layered over tender zucchini rounds and juicy cherry tomatoes, then draped with fresh lemon slices, thyme, scallion greens, and parsley before being sealed into its own little steam pocket. The garlic-infused oil and a splash of dry white wine do the heavy lifting on flavor, so every bite is fragrant, silky, and deeply satisfying without needing anything processed or packaged. For anyone navigating a citric acid sensitivity, this recipe is a genuine find — every ingredient is whole and straightforward, with no hidden additives or preservatives lurking in the mix. The parchment seal traps all that herby, lemony steam right against the fish, which means the cod stays incredibly moist and flakes apart beautifully at the table. Opening the parcel yourself is half the fun, and the rush of aromatic steam that escapes is basically dinner theater. Serve it straight from the paper with the reserved lemon wedges alongside and you have a meal that feels restaurant-worthy with almost no cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!