Turkey 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 serious flavor with very little fuss. Each fillet gets layered over zucchini rounds and halved cherry tomatoes, then finished with garlic-infused oil, fresh thyme, lemon slices, scallion greens, parsley, and a splash of dry white wine before being sealed into its own little steam pocket. The result is incredibly moist, flaky cod that essentially braises in its own aromatic juices — no dry fish, no sad vegetables. Because everything cooks inside a sealed parchment parcel, there's no shared pan drippings or mystery proteins to worry about, making it a clean and straightforward choice for anyone avoiding poultry. Opening the parcels at the table is a genuinely fun moment, with a rush of herby, lemony steam that makes the whole thing feel like a restaurant experience at home. The bright acidity from the lemon and the sweetness of the roasted tomatoes balance the richness of the oil beautifully, so every bite tastes fresh and light. Serve with the reserved lemon wedges and maybe a crusty piece of bread to soak up every last drop of those pan juices.

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