Walnut 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 version with bright cherry tomatoes, zucchini, and fresh herbs is exactly the kind of weeknight dinner that earns compliments. The garlic-infused oil soaks into the cod as it steams, while the lemon rounds and thyme perfume every bite from the inside out. Sealing everything into a little half-moon parcel means the fish stays impossibly moist — no dry, overcooked fillets here. A splash of dry white wine adds just enough acidity to lift the whole thing without overpowering the delicate flake of the cod. The ingredient list is refreshingly clean: fresh vegetables, herbs, citrus, and fish, with zero hidden nut-based oils or sauces to second-guess. Opening the puffed parcels at the table is genuinely theatrical, and the rush of fragrant steam makes the whole experience feel like a restaurant moment. Serve with the reserved lemon wedges and maybe a crusty piece of bread to soak up every last drop of those herby juices.
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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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