Cod Baked In Foil With Fennel And Shallots

Ingredients

1 large fennel bulb, stalks discarded, halved, cored, and sliced into 1⁄4-inch strips
2 large shallots, sliced thin
4 tablespoons unsalted butter, softened
2 teaspoons minced fresh tarragon
1 garlic clove, minced
1⁄4 teaspoon grated orange zest plus 2 oranges peeled, quartered, and cut crosswise into 1⁄4-inch-thick pieces
Salt and pepper
1⁄4 cup dry vermouth or dry white wine
4 (6-ounce) skinless cod fillets, 1 to 1-1⁄4 inches thick

Instructions

Combine fennel and shallots in large bowl, cover tightly, and microwave until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking. Combine butter, 1 teaspoon tarragon, garlic, orange zest, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in small bowl. Combine orange pieces and remaining 1 teaspoon tarragon in second small bowl and set aside.
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch-long sheets of aluminum foil; arrange 4 pieces flat on counter. Divide fennel-shallot mixture among arranged foil sheets, mounding vegetables in center of each piece. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels, season with salt and pepper, and place 1 fillet on top of each vegetable mound. Divide butter mixture among fillets, spreading over top of each piece. Place second square of foil on top of fish, crimp edges together in 1⁄2-inch fold, then fold over 3 more times to create a packet about 7 inches square. Place packets on rimmed baking sheet, overlapping slightly if necessary.
Bake packets 15 minutes, then carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate, along with any accumulated juices. Spoon orange and tarragon mixture over fish and serve immediately.

Cod Baked In Foil With Fennel And Shallots

Ingredients

Instructions

Tags

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