Haddock, red snapper, halibut, and sea bass also work well in this recipe as long as the fillets are 1 to 1¼ inches thick. The packets may be assembled several hours ahead of time and refrigerated until ready to cook. If the packets have been refrigerated for more than 30 minutes, increase the cooking time by 2 minutes. Open each packet promptly after baking to prevent overcooking. Zest the lemon before cutting it into wedges.
INGREDIENTS
4 Tbl unsalted butter , softened
1 1/4 tsp finely grated zest from 1 lemon ; lemon cut into wedges
2 garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tsp minced fresh thyme leaves
Salt and ground black pepper
2 tbl minced fresh parsley leaves
2 carrots , peeled and cut into matchsticks (about 1 1/2 cups)
2 leeks , white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 Tbl white wine
4 skinless cod fillets , 1 to 1 1/4 inches thick (about 6 ounces each)
INSTRUCTIONS
1. Combine butter, ¼ teaspoon zest, 1 teaspoon garlic, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Combine parsley, remaining teaspoon zest, and remaining teaspoon garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three 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. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Serve immediately, passing lemon wedges separately.
INGREDIENTS
4 Tbl unsalted butter , softened
1 1/4 tsp finely grated zest from 1 lemon ; lemon cut into wedges
2 garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tsp minced fresh thyme leaves
Salt and ground black pepper
2 tbl minced fresh parsley leaves
2 carrots , peeled and cut into matchsticks (about 1 1/2 cups)
2 leeks , white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 Tbl white wine
4 skinless cod fillets , 1 to 1 1/4 inches thick (about 6 ounces each)
INSTRUCTIONS
1. Combine butter, ¼ teaspoon zest, 1 teaspoon garlic, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Combine parsley, remaining teaspoon zest, and remaining teaspoon garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three 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. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Serve immediately, passing lemon wedges separately.
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