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

Cooking fish in parchment is one of those techniques that feels fancy but is genuinely forgiving, and this version with bright cherry tomatoes, zucchini, and fresh herbs is a weeknight showstopper. Each fillet gets layered with lemon rounds, thyme, scallion greens, and a splash of dry white wine before being sealed into its own little steam pocket — no sweeteners, no glazes, nothing that would sneak in an unwanted ingredient. The garlic-infused oil does a lot of heavy lifting here, adding depth and richness without overpowering the delicate cod. Because everything cooks sealed inside its own parcel, the fish stays incredibly moist and the vegetables soften just enough to soak up all those herby, lemony juices. Opening the parchment at the table releases a cloud of fragrant steam, which honestly makes the whole meal feel like an event. A squeeze of the reserved lemon wedges at the end ties everything together with a clean, citrusy finish that lets the quality of the fish shine through.

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