Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes
By America's Test KitchenPublished on August 6, 2019
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound extra-small Yukon Gold potatoes ½ cup minced oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided¾ teaspoon table salt, divided½ teaspoon pepper, divided2 zucchini, sliced into ½-inch-thick rounds1 shallot, halved and sliced thin½ cup frozen peas 4 (6-ounce) skinless cod fillets, 1 to 1½ inches thick2 tablespoons chopped fresh basil Lemon wedges
Before You Begin
Use extra-small Yukon Gold potatoes measuring 1 inch or less in diameter. If you can find only larger potatoes, cut them in half.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Toss potatoes, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper together on prepared sheet and arrange around perimeter of sheet. Roast until potatoes start to brown, about 10 minutes.
- While potatoes roast, cut eight 12-inch squares of foil. Place 4 squares on counter. Divide zucchini, shallot, and peas evenly among centers of squares, leaving 2½-inch border. Sprinkle cod with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place fillets on top of vegetables. Top fillets with tomatoes and drizzle with remaining 2 tablespoons oil.
- Place remaining 4 squares of foil on top of each fillet. Pinch and fold top and bottom edges of foil together to create sealed packet. Transfer packets to center of sheet with potatoes. Bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 15 minutes. Sprinkle cod and vegetables with basil and serve with lemon wedges.
Time
30 minutesYield
Serves 4Ingredients
1 pound extra-small Yukon Gold potatoes
½ cup minced oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 zucchini, sliced into ½-inch-thick rounds
1 shallot, halved and sliced thin
½ cup frozen peas
4 (6-ounce) skinless cod fillets, 1 to 1½ inches thick
2 tablespoons chopped fresh basil
Lemon wedges
Ingredients
1 pound extra-small Yukon Gold potatoes
½ cup minced oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 zucchini, sliced into ½-inch-thick rounds
1 shallot, halved and sliced thin
½ cup frozen peas
4 (6-ounce) skinless cod fillets, 1 to 1½ inches thick
2 tablespoons chopped fresh basil
Lemon wedges
Ingredients
1 pound extra-small Yukon Gold potatoes
½ cup minced oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
2 zucchini, sliced into ½-inch-thick rounds
1 shallot, halved and sliced thin
½ cup frozen peas
4 (6-ounce) skinless cod fillets, 1 to 1½ inches thick
2 tablespoons chopped fresh basil
Lemon wedges
Why This Recipe Works
Cooking the fish and vegetables in foil packets keeps the cleanup to a minimum.
Before You Begin
Use extra-small Yukon Gold potatoes measuring 1 inch or less in diameter. If you can find only larger potatoes, cut them in half.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Toss potatoes, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper together on prepared sheet and arrange around perimeter of sheet. Roast until potatoes start to brown, about 10 minutes.
- While potatoes roast, cut eight 12-inch squares of foil. Place 4 squares on counter. Divide zucchini, shallot, and peas evenly among centers of squares, leaving 2½-inch border. Sprinkle cod with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Place fillets on top of vegetables. Top fillets with tomatoes and drizzle with remaining 2 tablespoons oil.
- Place remaining 4 squares of foil on top of each fillet. Pinch and fold top and bottom edges of foil together to create sealed packet. Transfer packets to center of sheet with potatoes. Bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, about 15 minutes. Sprinkle cod and vegetables with basil and serve with lemon wedges.
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