Cod Baked In Foil With Leeks And Carrots

Ingredients

4 tablespoons unsalted butter, softened
2 garlic cloves, minced
1-1⁄4 teaspoons finely grated lemon zest, plus lemon wedges
1 teaspoon minced fresh thyme
Salt and pepper
2 tablespoons minced fresh parsley
2 carrots, peeled and cut into matchsticks
2 leeks, white and light green parts only, halved lengthwise, washedthoroughly, and cut into 1-inch-long matchsticks
1⁄4 cup dry vermouth or dry white wine
4 (6-ounce) skinless cod fillets, 1 to 1-1⁄4 inches thick

Instructions

Combine butter, 1 teaspoon garlic, 1⁄4 teaspoon lemon zest, thyme, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in small bowl. Combine parsley, remaining lemon zest, and remaining garlic in another small bowl and set aside. Place carrots and leeks in medium bowl, season with salt and pepper to taste, and toss to combine.
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 carrot-leek 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, and sprinkle with parsley mixture. Serve immediately, passing lemon wedges separately.

Cod Baked In Foil With Leeks And Carrots

Ingredients

Instructions

Tags

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