This is perfect week night dinner. It is light but filling and the dish has a ton of flavor. I got this recipe from the cooking bible America's Test Kitchen Complete TV Show Cookbook. Kendall Oberto actually made it as well and sent this fabulous picture (thank you K). Mashed potatoes or rice would pair wonderfully with this meal.
Ingredients
- 4 tbsp unsalted butter, softened
- 1 1/4 tsp finely grated zest from 1 lemon, divided; lemon cut into wedges
- 2 medium garlic cloves, minced (about 2 tsp), divided
- 1 tsp minced fresh thyme leaves
- salt
- pepper
- 2 tbsp minced fresh parsley leaves
- 2 medium carrots, peeled and cut into thin matchsticks
- 2 medium leeks, white and light green parts halved lengthwise, WASHED, and cut into matchsticks (about 2 cups)
- 4 tbsp vermouth or white wine
- 4 skinless cod filets, 1 to 1 1/4 inches thick (about 6 ounces each)
Instructions
- Make a compound butter:Combine butter, 1/4 tsp of lemon zest, 1 tsp garlic, thyme, 1/4 tsp salt, and 1/8 tsp of pepper in a small bowl. Combine parsley, remaining 1 tsp of lemon zest, and remaining 1 tsp garlic in another small bowl; set aside. Place carrots and leeks in a small bowl, season with salt and pepper, toss together.Make the Fish:Adjust the oven rack to lower-middle position and heat oven to 450°. Cut eight 12-inch sheets of foil; arrange four flat on the counter. Divide carrots and leek mixture among the four sheets of foil, mounding them in the center of the foil. Pour 1 tbsp of white wine or vermouth over the vegetables. Pat fish dry with paper towel; season with salt and pepper and place one filet on top of the vegetables mound. Spread one-quarter of the butter mixture over the Cod. Place the second square of foil over the top of the fish and crimp the edges to create a packet. Make sure it is tightly sealed. Place the four pockets on a rimmed baking sheet. Overlapping if necessary.Bake packets for 15-20 minutes. Carefully open the packets, allowing steam to escape away from you. Using a spatula, gently slide fish and vegetables out onto a plate with all the juices, sprinkle the parsley mixture on top of fish. squeeze juice from the lemon wedges on top of each piece of fish. HAPPY EATING!!
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