Hazelnut Free Cod en Papillote with Lemon, Herbs & Cherry Tomatoes
Cooking fish at home feels intimidating until you discover how forgiving the parchment packet method really is. Each fillet gets nestled on a bed of zucchini and cherry tomatoes, draped with lemon rounds and fresh thyme, then sealed into its own little steam chamber that does all the heavy lifting for you. The garlic-infused oil and a splash of dry white wine create a light, fragrant broth right inside the parcel, keeping the cod incredibly moist and flaky without any fuss. Because every ingredient here is straightforward and whole — fresh herbs, vegetables, citrus, a clean white fish — there's no need to scrutinize labels or worry about hidden nut derivatives sneaking into your dinner. Opening the puffed parcels at the table is genuinely theatrical, releasing a cloud of herby, lemony steam that makes the whole meal feel special. It's elegant enough for company but simple enough for a Tuesday night when you just want something light and satisfying.
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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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