Xanthan Gum 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 cherry tomatoes, zucchini, lemon, and fresh herbs is the kind of weeknight dinner that looks like you tried much harder than you did. Each fillet gets its own sealed parcel, which traps steam and gently cooks the cod in its own aromatic juices — no dry, overcooked fish, just tender, flaky fillets that pull apart at the touch of a fork. Garlic-infused oil, a splash of dry white wine, and a layer of thyme and parsley do all the heavy lifting in the flavor department, so there's no need for any thickeners or stabilizers that could sneak in unwanted additives. For anyone navigating a sensitivity to xanthan gum, this recipe is naturally in the clear — every single ingredient is whole and straightforward, with nothing processed or hidden in a sauce packet. The half-moon parchment parcels puff up beautifully in the oven, and opening them at the table releases a cloud of lemony, herby steam that makes the whole thing feel like a little event. Serve with the reserved lemon wedges and let everyone tear into their own parcel — it's simple, clean, and genuinely delicious.

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