Rice Free Cod en Papillote with Lemon, Herbs & Cherry Tomatoes

Cooking fish in parchment is one of those techniques that feels fancy but is genuinely foolproof, and this version with bright cherry tomatoes, zucchini, and fresh herbs is the kind of weeknight dinner that looks like you tried much harder than you did. The garlic-infused oil, lemon rounds, and a splash of dry white wine create a fragrant little steam bath inside each sealed parcel, keeping the cod impossibly moist and infusing every bite with herby, citrusy flavor. Because everything cooks sealed inside its own parchment pouch, there's no shared pan, no starchy filler, and no hidden grains to worry about — just clean, whole ingredients doing exactly what they're supposed to do. Zucchini rounds and halved cherry tomatoes serve as the bed for the fish, so you get a built-in vegetable side without any extra effort. The crimped half-moon parcels go straight into a 400°F oven, and in under twenty minutes they puff up dramatically, which is honestly half the fun. Opening one at the table releases a cloud of steam and the most incredible aroma — thyme, lemon, scallion greens, and perfectly flaked cod all at once. Serve with the reserved lemon wedges and you've got a complete, elegant meal that comes together on a single baking sheet.

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