Cod With Cashews Baked in Foil Envelopes

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position oven rack in the center of oven; preheat to 400°.
  • Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
  • Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
  • Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds.
  • Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil.
  • Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
  • Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
  • Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed.
  • Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter.
  • Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
  • To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife.
  • You can spill the contents of the package onto each plate or eat directly out of the foil.
  • Take care--the escaping steam can be very hot.
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