Macadamia 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 are absolutely stunning. Each cod fillet gets nestled on a bed of zucchini and cherry tomatoes, layered with lemon rounds, fresh thyme, scallion greens, and parsley, then sealed into its own little steam pocket with a splash of dry white wine and garlic-infused oil. As the parcels puff up in the oven, everything inside braises in its own aromatic juices — the fish stays impossibly moist and the vegetables turn silky and bright. The whole dish is built from clean, whole ingredients with zero hidden additives or nut-based oils to worry about, so what you see in the ingredient list is exactly what ends up on the plate. Opening a parchment parcel at the table is a genuinely theatrical moment — the rush of herby, lemony steam is half the experience. It works beautifully as a weeknight dinner or an impressive spread for guests, and cleanup is practically nonexistent since the parchment does all the work.
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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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