Mustard 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 fillet steams inside its own sealed pouch with garlic-infused oil, bright cherry tomatoes, tender zucchini, fresh thyme, and a splash of dry white wine — the flavors meld together in a way that tastes like something from a bistro kitchen. For anyone navigating a mustard sensitivity, this dish is a breath of fresh air because the ingredient list is clean and straightforward, with no condiments or marinades where mustard so often hides. The aromatics do all the heavy lifting here: lemon rounds, scallion greens, and flat-leaf parsley layer on freshness without any of the usual suspects. Sealing the parchment into a half-moon parcel traps all that fragrant steam, so the cod comes out impossibly moist and flaky every single time. Opening the pouches at the table is a little theatrical moment that makes a weeknight dinner feel like an occasion. Serve with the reserved lemon wedges and you have a complete, elegant plate that is as safe and simple as it is delicious.
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!