Tree Nut 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 on every front. Each parcel gets layered with tender zucchini, burst cherry tomatoes, fragrant thyme, and bright lemon rounds before being sealed up and sent into a hot oven — the steam trapped inside does all the heavy lifting. Garlic-infused oil and a splash of dry white wine create a light, savory broth right in the packet, so the cod stays impossibly moist and picks up every bit of flavor from the herbs and scallion greens. The half-moon crimp seal is easier than it sounds, and once those parcels puff up golden in the oven, the hardest part is waiting the full 14 to 18 minutes. Opening one at the table is a genuine moment — a rush of fragrant steam, flaky white fish, and jewel-bright tomatoes all ready to eat. Everything here is naturally free of tree nuts without any substitutions needed, so there's no label-reading or ingredient swapping required. Squeeze a lemon wedge over the top and dinner is done.
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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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