This recipe is not only quick but also cleans up fast; the foil pouch used for roasting is simply thrown away.
This week’s recipe is by Chris and located on page 75 of our book.
- 1 medium zucchini, halved lengthwise and cut into thin half moons
- 1 fennel bulb, trimmed, halved, cored, and sliced thin
- 2 garlic cloves, minced
- 6 scallions, sliced thin
- 1/4 cup chopped fresh basil
- 1 tsp dried thyme (1 TBS fresh thyme preferred)
- 1/4 cup dry white wine or white vermouth
- salt and pepper as indicated below
- 2 lbs boneless cod fillets, cut into 4 fillets (I used 1 lb piece)
- 4 TBS unsalted butter (I used olive oil)
Adjust oven rack to the lowest position in the oven and preheat to 450 F.
Combine the zucchini, fennel, garlic, scallions, basil, thyme, wine, 1/4 tsp salt, 1/8 tsp pepper in a large bowl.
Lay 4 pieces of 14” long pieces of foil on work surface. Place 1 fillet on the lower half of each piece of foil and season with salt and pepper. Top each fillet with a quarter of the vegetable mix and 1 TBS butter (or oil). Fold over fish and vegetables and crimp edges together to seal.
Arrange packets in single layer on rimmed baking sheet and cook until vegetables are tender and fish is cooked through, about 20 minutes. *Mine took 40 minutes. I had 1 lb (1 piece) cod fillet with all those vegetables on top so it took longer.
When cooked, transfer packets to plates and cut open carefully with scissors. It will steam so be careful.
A memory by Booger: “Much simpler days, they were! Our special treat was getting a nickel and going to Colacicco’s (Belvedere Dairy) on Eagle Street and getting a paper cone of lemon ice. If there was any left after we got home, we sat under the grape vine and got ourselves nice and gooey!”
The fennel was my favorite in this dish
The cod was cooked perfectly. I’ve never made cod using a tastier recipe.
You’ll enjoy this one.