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 weeknight showstopper. Each parcel traps steam and aromatics together, so the cod stays impossibly moist while the garlic-infused oil, white wine, and lemon rounds do all the heavy lifting on flavor. The ingredient list is naturally free of any grain-based additions — no breadcrumbs, no flour, no hidden fillers — just clean, whole-food components that let the fish shine. Scallion greens, thyme, and flat-leaf parsley layer in a herby freshness that makes every bite feel like something you'd order at a coastal bistro. Sealing the parchment into that signature half-moon crimp is easier than it looks, and the dramatic puff when it comes out of the oven is genuinely satisfying. Opening the parcel at the table releases a cloud of fragrant steam that makes the whole meal feel like an event, even on a Tuesday night. Finish with a squeeze from the reserved lemon wedges and dinner is done.
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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.
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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