Yeast 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 the results here are stunning. Each parcel traps the steam from the white wine, garlic-infused oil, and fresh thyme, essentially basting the cod in its own fragrant juices as it bakes. The cherry tomatoes soften into little bursts of sweetness, the zucchini turns silky, and the lemon rounds perfume every bite without overpowering the delicate fish. Because everything is built from whole, fresh ingredients with no leavening agents or fermented components anywhere in sight, this is a naturally clean and straightforward cook. Opening the puffed parcels at the table is a genuinely theatrical moment — a rush of herb-scented steam and the kind of presentation that makes a weeknight dinner feel like a restaurant experience. Serve with the reserved lemon wedges and maybe some crusty flatbread on the side, and you have a complete, elegant meal that comes together with almost no cleanup.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!