Coconut 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 version with bright cherry tomatoes, zucchini, and fresh herbs delivers serious flavor with minimal cleanup. Each fillet gets a drizzle of garlic-infused oil, a splash of dry white wine, and a layer of lemon rounds before the parcel is crimped shut — so everything steams together in its own little pocket of goodness. The result is tender, flaky cod that's incredibly moist and infused with thyme, parsley, and scallion from the inside out. There's no butter, no cream, no coconut anything — just clean, whole ingredients that let the fish shine without any hidden additions to worry about. Opening the puffed parcels at the table is genuinely a little theatrical, and the rush of fragrant steam that escapes is basically the best preview a dinner plate can offer. It's an elegant weeknight meal that works just as well for a dinner party, and the individual portions make serving a total breeze.
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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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