Red Meat Allergy Friendly 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 is a perfect example of why it works so well. Each fillet gets layered over zucchini and cherry tomatoes, then topped with lemon rounds, fresh thyme, scallion greens, and a splash of dry white wine before the parcel is crimped into a tight half-moon seal. As everything steams together in the oven, the garlic-infused oil and herbs melt into the vegetables and fish, creating a bright, aromatic little pocket of flavor that opens dramatically right at the table. For anyone navigating a red meat allergy, this kind of recipe is a genuine relief — there's no beef stock, no hidden meat-based fat, and no ambiguous ingredients to second-guess, just clean, straightforward fish and produce. The parchment method also means the cod stays incredibly moist without any fussing, and the built-in sauce from the tomatoes and wine means you don't need anything extra. Serving it parcel-style makes cleanup almost nonexistent, which is a bonus on top of an already elegant result. Finish each plate with a squeeze from the reserved lemon wedges and you've got a dinner that feels restaurant-worthy with very little effort.

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