Oats 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 cod dish delivers big flavor with very little fuss. Each fillet gets nestled on a bed of zucchini and cherry tomatoes, then layered with lemon rounds, fresh thyme, parsley, and scallion greens before a splash of dry white wine and a drizzle of garlic-infused oil seal the deal. The parchment locks in all that steam and fragrance, so when the parcels puff up in the oven, everything inside is perfectly tender and infused with bright, herby goodness. There are no grains, no fillers, and no hidden additives to worry about — just clean, whole ingredients that are naturally free of anything grain-based. Opening your own parcel at the table is a genuinely fun moment, with a rush of citrusy, garlicky steam that makes the whole kitchen smell incredible. Serve it with the reserved lemon wedges and you have a complete, elegant meal that feels restaurant-worthy without any of the stress.
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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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