Fish Baked in Foil With Leeks and Carrots

Name: Fish Baked in Foil With Leeks and Carrots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 , 4 serving(s)
Ingredients: 4 tablespoons unsalted butter, softened; 1 1/4 teaspoons fresh lemon zest, lemon cut into wedges; 2 medium garlic cloves, minced; 1 teaspoon fresh thyme leave, minced; table salt; ground black pepper; 2 tablespoons fresh parsley leaves, minced; 2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups); 2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups); 4 tablespoons vermouth or 4 tablespoons dry white wine; 4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Submitted by EnjoyingLife

"This is a recipe from Cooks Illustrated (I highly recommend the magazine). We used red snapper but the recipe calls for cod, haddock, halibut or sea bass as other options as long as the fillets are 1 to 1 1/4 inches thick."

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Ready In:: 35mins
Ingredients:: 11
Serves:: 4

ingredients

4 tablespoons unsalted butter, softened
1 ¹⁄₄ teaspoons fresh lemon zest, lemon cut into wedges
2 medium garlic cloves, minced
1 teaspoon fresh thyme leave, minced
table salt
ground black pepper
2 tablespoons fresh parsley leaves, minced
2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups)
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups)
4 tablespoons vermouth or 4 tablespoons dry white wine
4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

directions

Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
Adjust oven rack to lower-middle position and heat oven to 450°Fs. 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 T 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 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
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. Served immediately, passing lemon wedges separately.

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Reviews

Fabulous! I used cod and we just loved it. I made the packets early in the day and took them out of the icebox about a half an hour before I slid them into the oven. So easy and healthy!

Ants36
Made for Spring PAC 2010 and I am glad I did! I cut the recipe in half and I used cod and put part of a mushroom sliced on top of the vegies and sprinkled lemon pepper and salt on the fish before putting the butter on. This is a simple and delicious dish! Thank you. Definately will go in my Favorites 2010.

mama smurf
You could bake this easily on low for an extra 30 minutes and have the same result if you use fresh fish. You could also cook the leeks and carrots a bit then bake. NO need for tin foil. Super fail.

Kate S.