Pistachio 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 delivers serious flavor with very little fuss. Each parcel gets layered with tender zucchini rounds, burst cherry tomatoes, fragrant thyme, and bright lemon slices before the cod goes on top — then everything steams together in its own little pocket of garlic-infused oil and white wine. The result is flaky, moist fish surrounded by silky vegetables and a pool of herb-scented pan juices that you'll want to soak up with crusty bread. Because every ingredient goes straight from your kitchen to the parchment, there's no guesswork about what's actually in the dish — no shared equipment, no mystery seasonings, just clean, whole ingredients you chose yourself. Sealing the parcels is easier than it looks: a series of small overlapping crimps along the edge and you've got a tight half-moon that puffs dramatically in the oven. Opening one at the table is genuinely a little theatrical, with a rush of fragrant steam and a beautifully composed plate waiting underneath. Finish with a squeeze of the reserved lemon wedges and dinner is done.
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!