- 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)
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!!
