En papillote — French for "in parchment" — is one of the healthiest and most forgiving ways to cook fish. Each sealed packet traps aromatic steam from herbs, lemon, and tomatoes, gently steaming the wild Alaskan cod to flaky perfection. No added fat needed, no drying out, and cleanup is as simple as tossing the paper. This is weeknight elegance at its finest.

Ingredients

• 4 wild Alaskan Pacific cod portions (6 oz each)
• 1 cup cherry tomatoes, halved
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• 2 tbsp fresh basil, torn
• 2 tbsp fresh parsley, chopped
• 4 tsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• Sea salt and freshly ground black pepper
• Pinch of red pepper flakes (optional)

Instructions

1. Preheat oven: Set oven to 400°F. Cut four large sheets of parchment paper, about 15 x 15 inches each.
2. Prep the packets: Place a cod portion in the center of each parchment sheet. Season generously with salt and pepper.
3. Add toppings: Divide cherry tomatoes, garlic slices, and lemon slices evenly among the packets. Lay a thyme sprig on each fillet and scatter with basil and parsley. Drizzle each with 1 tsp olive oil.
4. Seal packets: Fold parchment over the fish and crimp the edges tightly, starting at one corner and working around to create a sealed half-moon shape. Make sure the seal is airtight so steam stays trapped.
5. Bake: Place packets on a baking sheet. Bake for 16-18 minutes until packets are puffed and golden brown. The fish should be opaque and flake easily (145°F internal).
6. Serve: Transfer each packet to a plate. Cut open carefully at the table — the burst of aromatic steam is part of the presentation. Sprinkle with red pepper flakes if desired.