Mushroom 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 spectacular. Each fillet steams gently inside its sealed pouch alongside zucchini, burst cherry tomatoes, fresh thyme, and bright lemon rounds, all brought together with a drizzle of garlic-infused oil and a splash of dry white wine. The en papillote method locks in moisture so the cod stays impossibly tender and flaky rather than drying out the way it can in an open pan. Because every ingredient goes straight from your cutting board into its own individual parcel, there's no shared cookware to worry about and no hidden extras sneaking in — what you see in the ingredient list is exactly what ends up on the plate. Opening the puffed parchment at the table releases a cloud of herby, lemony steam that makes the whole thing feel like a restaurant moment. Scallion greens and flat-leaf parsley add a fresh, grassy finish that keeps the dish light even as the tomatoes and wine create a little pool of savory sauce underneath the fish. Squeeze a wedge of lemon over everything right before you eat and you've got a weeknight dinner that genuinely punches above its weight.
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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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