Paleo Cod Baked in Foil with Leeks and Carrots
By America's Test KitchenPublished on July 1, 2016
Yield
Serves 4
Ingredients
Before You Begin
Haddock, red snapper, halibut, and sea bass will also work well in this recipe as long as the fillets are 1 to 1 1/4 inches thick. Open each packet promptly after baking to prevent overcooking.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine leeks and carrots in bowl and season with salt and pepper. In separate bowl, combine ghee, half of garlic, 1/2 teaspoon lemon zest, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. In third bowl, combine parsley, remaining garlic, and remaining 1 teaspoon zest; set aside for serving.
- Cut eight 12-inch-square sheets of aluminum foil and arrange 4 sheets flat on counter. Divide vegetable mixture among foil sheets, mounding it in center, and sprinkle with water. Season cod with salt and pepper and place on top of vegetables. Spread ghee mixture evenly over cod.
- Place second square of foil on top of cod. Press edges of foil together and fold over several times until packet is well sealed and measures about 7 inches. Place packets on rimmed baking sheet, overlapping as needed, and bake for 15 minutes.
- Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide cod and vegetables and any accumulated juices onto plates. Sprinkle with parsley mixture and serve with lemon wedges.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Cooking mild fish like cod en papillote—in which individual portions are steamed quickly and gently within tightly sealed parchment parcels—is a simple way to enhance its delicate flavor. While most recipes call for a small amount of wine to impart a heady fragrance, we wanted to find a paleo-friendly alternative, so we created a flavor-packed paste of ghee, fresh herbs, and lemon zest to gently bathe the cod as it steamed. Leeks and carrots, cut into matchsticks, provided subtle sweetness. To simplify the preparation, we found that foil was easier to work with than parchment paper, since it stayed sealed without much effort. Placing the fish on top of the vegetables prevented the fillets from drying out by ensuring that the delicate fish wasn’t in direct contact with the hot baking sheet. We baked the parcels on the oven’s lower-middle rack to concentrate the exuded liquid and deepen the flavor. Finally, we sprinkled the finished dish with a bright mixture of parsley, lemon zest, and garlic.
Before You Begin
Haddock, red snapper, halibut, and sea bass will also work well in this recipe as long as the fillets are 1 to 1 1/4 inches thick. Open each packet promptly after baking to prevent overcooking.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine leeks and carrots in bowl and season with salt and pepper. In separate bowl, combine ghee, half of garlic, 1/2 teaspoon lemon zest, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper. In third bowl, combine parsley, remaining garlic, and remaining 1 teaspoon zest; set aside for serving.
- Cut eight 12-inch-square sheets of aluminum foil and arrange 4 sheets flat on counter. Divide vegetable mixture among foil sheets, mounding it in center, and sprinkle with water. Season cod with salt and pepper and place on top of vegetables. Spread ghee mixture evenly over cod.
- Place second square of foil on top of cod. Press edges of foil together and fold over several times until packet is well sealed and measures about 7 inches. Place packets on rimmed baking sheet, overlapping as needed, and bake for 15 minutes.
- Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide cod and vegetables and any accumulated juices onto plates. Sprinkle with parsley mixture and serve with lemon wedges.
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