Cod Baked In Foil With Zucchini And Tomatoes

1. Toss zucchini with 1⁄2 teaspoon salt in large bowl, transfer to colander, and let sit until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Line baking sheet with triple layer of paper towels, arrange zucchini on top, cover with another triple layer of paper towels, and firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, pepper flakes, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in medium bowl.
2. 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. Distribute salted zucchini 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 tomato mixture among fillets. 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.
3. 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 basil. Serve immediately, passing lemon wedges separately.

ASSEMBLING FOIL PACKETS
1. Arrange vegetables on foil first so they will be closest to heat source, then drizzle with vermouth to deepen flavor.
2. Top vegetables with fish and spread compound butter or topping over for increased richness.
3. Top with second piece of foil and crimp edges together in 1⁄2-inch fold, then fold over 3 more times to create airtight packet.

HOW TO CUT CARROTS AND LEEKS INTO MATCHSTICKS

FOR THE CARROTS
1. Peel, then cut carrot into 2-inch segments. Cut thin slice from each segment to create flat base.
2. Using knuckles of non-knife hand to steady carrot, cut each segment into 1⁄8-inch-thick planks.
3. Working with 3 planks at a time, stack planks and cut into 1⁄8-inch-thick matchsticks.

FOR THE LEEKS
1. Trim dark green top and bottom 1⁄4 inch of root end from leek, then cut into 2-inch segments.
2. Halve each segment lengthwise and rinse under cold water to remove sediment.
3. Working with 3 to 4 layers at a time, stack layers, then fold in half crosswise and cut into 1⁄8-inch-thick matchsticks.