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

Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with bright cherry tomatoes, zucchini, and fresh herbs is the kind of weeknight dinner that looks like you tried much harder than you did. Each fillet gets its own sealed parcel, so the cod steams gently in garlic-infused oil, white wine, and lemon, soaking up every bit of flavor while staying incredibly moist and tender. Because the whole dish is built around olive oil instead of butter or cream, it's naturally free of dairy without any substitutions or compromises — the richness comes entirely from the fish itself and that fragrant, herb-laced steam. Scallion greens, flat-leaf parsley, and thyme keep things fresh and aromatic, while the optional red pepper flakes add just enough warmth to make it interesting. The crimp-sealed parcels puff up beautifully in the oven, and opening them at the table releases a cloud of steam that makes the whole meal feel like an event. Serve with the reserved lemon wedges and you have a complete, elegant plate that happens to be completely clean-eating friendly without tasting like it.

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