Nutmeg 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 perfect example of why it works so well. The sealed parcel traps all the steam and aromatics — garlic-infused oil, thyme, a splash of dry white wine, and thin rounds of lemon — so the cod stays incredibly moist and soaks up every bit of flavor as it bakes. Because everything here is built from clean, whole ingredients, there's no need to scrutinize spice blends or pre-made sauces for hidden seasonings that don't belong on your plate. The crimped half-moon parcels puff up beautifully in the oven, and opening one at the table releases a cloud of fragrant steam that makes the whole meal feel like an event. Scallion greens and fresh flat-leaf parsley add a pop of color and brightness that keeps the dish feeling light even though it's deeply satisfying. Serve it straight from the parchment with a squeeze of lemon and you've got a weeknight dinner that looks like it came from a bistro.
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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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