Legume 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 the results here are stunning. Each fillet steams gently inside its sealed pouch alongside zucchini rounds, halved cherry tomatoes, fresh thyme, and bright lemon slices — all finished with a splash of dry white wine and garlic-infused oil that perfumes everything beautifully. Because the ingredients are so clean and straightforward, there's no need to scan labels or worry about hidden legume-derived additives sneaking into your meal. The en papillote method locks in moisture, so the cod comes out tender, flaky, and infused with herby, citrusy flavor rather than drying out in an open pan. Scallion greens and flat-leaf parsley add a fresh, grassy lift right before sealing, and an optional pinch of red pepper flakes gives the whole thing a gentle kick. Bringing the sealed parcels to the table and letting everyone tear into their own is a genuinely fun, low-mess way to serve dinner. Squeeze those reserved lemon wedges over the top and you've got a restaurant-worthy plate with almost no cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!