MSG 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. Everything steams together inside its own little sealed pouch, so the cod stays impossibly moist and soaks up the garlic-infused oil, white wine, and lemon without drying out. For anyone navigating MSG sensitivities, this recipe is a breath of fresh air — every single ingredient is whole and unprocessed, with no seasoning packets, no store-bought sauces, and no hidden additives to second-guess. The flavor comes entirely from fresh thyme, flat-leaf parsley, scallion greens, and a few lemon rounds layered right on top of the fish before the parcel gets crimped shut. That half-moon parchment seal does all the heavy lifting, trapping steam and concentrating everything into a deeply savory, herb-bright result. Opening the parcel at the table is a genuinely fun moment — a little rush of fragrant steam, then flaky white fish nestled in its own light, tomatoey broth. Serve it with the reserved lemon wedges and you have a complete, clean dinner that tastes like it took far more effort than it did.

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