Eggless 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 dish delivers serious flavor with minimal fuss. Each fillet gets layered over zucchini rounds and cherry tomatoes, then draped with lemon slices, fresh thyme, scallion greens, and parsley before a splash of white wine and garlic-infused oil tie everything together. The parchment seal traps all that steam and fragrance, so when the parcels puff up in the oven, the cod finishes perfectly tender and flaky in its own aromatic bath. Since the whole dish is built around fresh fish, vegetables, and herbs, there are no hidden binders or emulsifiers to worry about — it's naturally free of eggs without any substitutions required. Opening the parcel at the table is genuinely one of the best parts: a rush of lemon-herb steam hits you before you even take a bite. Serve with the reserved lemon wedges and you have a complete, elegant meal that looks like it took far more effort than it 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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