I was recently watching an episode of America’s Test Kitchen where co-host Bridget Lancaster was demonstrating how to make Cod Baked in Foil with Fennel and Carrots. It just so happened that Whole Foods had a Prime Member special on “Sustainable Wild-Caught Fresh Atlantic Cod Fillets” for $8.99/lb. What luck, I didn’t have to think of what to make for supper and my main ingredient was on sale.
There are very few ingredients in this recipe. Besides the cod, you’ll need two carrots and leeks, either white wine or dry vermouth, fresh thyme, lemon zest and garlic. Clean up will be easy as the fish and vegetables are baked in foil packets. It took me approximately 20 minutes to prep the vegetables, compound butter and packets. Once the packets were made, the fish is baked in a 450-degree oven for just 15 minutes.
The dish was light and delectable. The carrot and leek combination gave a hint of sweetness and once cooked, a flavorful jus was created by the vegetables and dry vermouth. My husband and I thoroughly enjoyed this meal. Cod is my husband’s favorite type of fish and he loved this preparation. He did request that the next time I make this dish, that he would like it served over smashed potatoes or whipped sweet potatoes.
If you’re looking for a quick and easy fish supper, this recipe is for you. You can also prepare the packets earlier in the day and then just pop the fish in the oven.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.