Cod Baked in Foil with Leeks and Carrots

This recipe was inspired by the good cooks at America's Test Kitchen. I've modified it somewhat to make it more simple and quick to prepare. Here it is prepared with carrots and leaks. I've tried other vegetable combinations and they either don't cook enough or overcook. So I'd recommend sticking with the recipe in that regard, as both the carrots and leaks will be perfectly cooked in just 15 minutes.

Julian's Cod with Leeks and Carrots

As cod is such a thick but tender fish, having a way to grill it without the danger of it falling apart is important. So that's the reason I use this recipe. But it also works great in the oven if you happen to be cooking indoors. The recipe is easily cut in half to make just two servings and you need not be very careful with quantities of anything but the fish. You'll get moist, flavorful fish and delicious vegetables right along with it. 

Preparing Foil Packets

Compound Butter

A Side of Potatoes

I'm serving this with a side of roasted baby potatoes. If you'd like to do the same, oil and preheat a baking dish or metal pan. Cut the potatoes in half and sprinkle with season of your choice. Add the potatoes to the hot dish/pan, mostly cut side down for browning. Cook these at 400F for 30 minutes, then increase the temperature to the 450F noted in the recipe below just before adding the cod packets. The potatoes will be done when the fish is done. 

Ingredients (serves 4)

4 tablespoons unsalted butter, softened
1 teaspoon finely grated zest from 1 lemon or lime 

2-3 medium garlic cloves, minced or pressed through a garlic press

1 teaspoon minced fresh or dried thyme leaves
2 tablespoons minced fresh or dried parsley leaves

Salt and ground black pepper

Olive oil
2 medium carrots, peeled and cut into matchsticks
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks
4 tablespoons dry white wine
4 skinless cod fillets, 1 to 1 ¼ inches thick (about 6 ounces each)

Instructions

Prepare the above ingredients. Make the compound butter using a fork. Combine butter, zest, garlic, thyme, parsley and a pinch of salt and pepper in small bowl. Combine into a paste. Place carrots and leeks in medium bowl, drizzle with a little olive oil and season with salt and pepper, and toss together.

Adjust oven rack to lower-middle position and heat oven to 450 degrees or preheat your grill. Cut eight pieces of heavy duty foil about 6-8 inches wide. Arrange four flat on the counter and place the other four crosswise on each piece. Where the foil overlaps you will place your ingredients as noted below. 

Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 tablespoon white 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. Close the foil packet and crimp edges together so the contents will not leak.

Bake or grill the packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables together onto each plate. Drizzle accumulated juices over each serving. Serve.