Foil-Roasted Cod with Herbed Vegetables
By America's Test KitchenPublished on October 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 medium zucchini, halved lengthwise and cut into thin half moons1 fennel bulb, trimmed, halved, cored, and sliced thin2 garlic cloves, minced6 scallions, sliced thin¼ cup chopped fresh basil 1 teaspoon dried thyme ¼ cup dry white wine or dry white vermouthSalt and pepper 4 boneless, skinless cod fillets ( about 2 pounds )4 tablespoons unsalted butter
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine zucchini, fennel, garlic, scallions, basil, thyme, wine, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl.
- Lay four 14-inch-long pieces of foil on work surface. Place one fillet on lower half of each piece of foil and season with salt and pepper. Top each fillet with one-quarter of vegetable mixture and 1 tablespoon butter. Fold foil over fish and vegetables and crimp edges together to form 4 packets.
- Arrange packets in single layer on rimmed baking sheet and cook until vegetables are tender and fish is just cooked through, 15 to 20 minutes. Transfer packets to individual plates and carefully cut open with scissors, being careful to avoid steam. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 medium zucchini, halved lengthwise and cut into thin half moons
1 fennel bulb, trimmed, halved, cored, and sliced thin
2 garlic cloves, minced
6 scallions, sliced thin
¼ cup chopped fresh basil
1 teaspoon dried thyme
¼ cup dry white wine or dry white vermouth
Salt and pepper
4 boneless, skinless cod fillets ( about 2 pounds )
4 tablespoons unsalted butter
Ingredients
1 medium zucchini, halved lengthwise and cut into thin half moons
1 fennel bulb, trimmed, halved, cored, and sliced thin
2 garlic cloves, minced
6 scallions, sliced thin
¼ cup chopped fresh basil
1 teaspoon dried thyme
¼ cup dry white wine or dry white vermouth
Salt and pepper
4 boneless, skinless cod fillets ( about 2 pounds )
4 tablespoons unsalted butter
Ingredients
1 medium zucchini, halved lengthwise and cut into thin half moons
1 fennel bulb, trimmed, halved, cored, and sliced thin
2 garlic cloves, minced
6 scallions, sliced thin
¼ cup chopped fresh basil
1 teaspoon dried thyme
¼ cup dry white wine or dry white vermouth
Salt and pepper
4 boneless, skinless cod fillets ( about 2 pounds )
4 tablespoons unsalted butter
Why This Recipe Works
We love baked fish recipes, especially as the highlight of a quick and easy weeknight meal. For a recipe that made swift work of cleanup, we roasted each fish fillet in its own foil pouch along with vegetables and flavorful ingredients like thyme and basil. Once our recipe’s fish and vegetables were cooked through, we transferred all of the foil’s contents to a plate and discarded the foil.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine zucchini, fennel, garlic, scallions, basil, thyme, wine, 1/4 teaspoon salt, and 1/8 teaspoon pepper in large bowl.
- Lay four 14-inch-long pieces of foil on work surface. Place one fillet on lower half of each piece of foil and season with salt and pepper. Top each fillet with one-quarter of vegetable mixture and 1 tablespoon butter. Fold foil over fish and vegetables and crimp edges together to form 4 packets.
- Arrange packets in single layer on rimmed baking sheet and cook until vegetables are tender and fish is just cooked through, 15 to 20 minutes. Transfer packets to individual plates and carefully cut open with scissors, being careful to avoid steam. Serve.
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