Cod Baked in Foil with Leeks and Carrots
Ingredients
4 tablespoons unsalted butter, softened
Zest of 1 lemon; lemon cut into wedges
2 cloves garlic, minced or pressed
1 teaspoon fresh thyme, minced
Table salt and ground black pepper
2 tablespoons fresh parsley, minced
2 medium carrots, peeled and cut into 1⁄8-inch matchsticks
1 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1⁄8-inch matchsticks
4 tablespoons dry white wine
4 skinless cod fillets, 1 to 1 1⁄4 inches thick (Haddock, red snapper, halibut, and sea bass are acceptable substitutes.)
Instructions
1. Combine butter, thyme, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in small bowl. Combine parsley, zest, and garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
2. Adjust oven rack to lower-middle position and heat oven to 450*F. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 tablespoon white wine over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1⁄2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Serve immediately, passing lemon wedges at table. (If you’re not using all 4 pieces at once, you should still open them to allow the steam to escape to prevent the fish from overcooking.)
Comments
Since salmon is my favorite fish, that tends to be the fish I cook most. I do, however, love other types of fish and Lance is quite the fan of cod. This recipe from the 2009 Cook’s Illustrated Annual caught my eye and I decided it would be a good one to try when Art was out of town.
I found the flavors the fish absorbed to be fantastic, the lemon and garlic worked well with the vegetables and it was a nice dish. The fish pieces were a bit on the small side but this just meant that Lance could have two!
Shown here with Lemon Potatoes.
Cook’s Illustrated 2009