Nitrate & Nitrite 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 — flaky, tender cod surrounded by jammy cherry tomatoes, soft zucchini, and bright lemon, all perfumed with fresh thyme and parsley. The sealed parcel traps every drop of steam and juice, so the fish essentially poaches in its own fragrant little environment with garlic-infused oil and a splash of dry white wine. Every ingredient in this dish is naturally free of cured or processed additives, which means no hidden preservatives to hunt down on a label — just clean, whole foods doing all the work. Scallion greens stand in for onion without any sharpness, and the lemon rounds mellow beautifully as they roast directly on top of the fillet. Crimping the parchment into a tight half-moon seal is easier than it sounds, and watching the parcels puff up in the oven is genuinely satisfying. Opening one at the table releases a cloud of herb-scented steam that makes the whole meal feel like an occasion, even on a weeknight. Serve with the reserved lemon wedges and let everyone tear into their own parcel — it's the kind of dinner that looks effortless and tastes like you really tried.

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