About the Recipe
This simple fish recipe is great for anyone just learning to cook fish. Baking in foil helps to keep the fish moist and saves time on dishes.
Ingredients
4 Tbsp unsalted butter, softened
1 tsp minced fresh thyme
2 garlic cloves, minced
1 1/4 tsp grated lemon zest and wedges for serving
1 tsp salt
1/2 tsp pepper
2 Tbsp minced fresh parsley
2 carrots, peeled and cut into matchsticks
1 lb leeks, white and light green parts only, cut into matchsticks
1/4 cup dry white wine (or cooking wine)
4 skinless cod fillets (1 inch thick)
Preparation
Adjust oven rack to lower-middle position and pre-heat to 450 degrees.
Mash butter, thyme, half the garlic, 1/4 tsp lemon zest, 1/4 tsp salt, 1/8 tsp pepper together in a bowl.
Combine parsley and remaining garlic and lemon zest in separate bowl.
Combine carrots, leeks, 1/4 tsp salt, 1/8 tsp pepper in separate bowl.
Lay 4 16x12 inch pieces of tin-foil on counter.
Divide vegetable mix across the 4 foil pieces, place in the center of foil.
Sprinkle wine over vegetables.
Pat cod dry with paper towels, sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper.
Place fish on top of vegetables on foil.
Spread butter mixture over fish.
Fold the tin foil in half and seal all sides to form a foil packet.
Place packet son rimmed baking sheet (in case liquid spills out)
Back cod for 15 minutes.
Carefully open packets, top with parsley mixture, lemon wedges, and serve!