Ingredients
- 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 teaspoon dried thyme
- 1/4 cup dry white wine or dry white vermouth
- 1/4 cup salt and pepper
- 4 cup boneless, skinless cod fillets (about 2 pounds)
- 4 tablespoon unsalted butter
Preparation
Baking Directions:
Adjust oven rack to lowest position and heat oven to 450 degrees.
Combine zucchini, fennel, garlic, scallions, basil, thyme, wine, ¼ teaspoon salt, and 1/8 teaspoon pepper in large bowl.
Lay four 14-inch-long pieces of foil on work surface.
Place one fillet on lower half of each piece of foil and season with salt and pepper.
Top each fillet with one-quarter of vegetable mixture and 1 tablespoon butter.
Fold foil over fish and vegetables and crimp edges together to form 4 packets.
Arrange packets in single layer on rimmed baking sheet and cook until vegetables are tender and fish is just cooked through, 15 to 20 minutes.
Transfer packets to individual plates and carefully cut open with scissors, being careful to avoid steam.
Serve.
Tips:
Haddock, halibut or red snapper fillets are good alternatives for the cod.
