Baked Cod with Leeks and Carrots
Oh what delicious fishes
Servings
6people
Servings
6people
Ingredients
group 1
group 2
group 3
Instructions
  1. Combine butter, 1⁄4 teaspoon zest, 1 teaspoon garlic, 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper in a small bowl.
  2. Combine parsley, remaining zest, and remaining garlic in another small bowl; set aside.
  3. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
  4. Adjust oven rack to lower middle position and heat oven to 450°
  5. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center. Pour 1 tablespoon of wine over each mound of vegetables. Pat fish dry with paper towels, season with salt and pepper and place one on top of each vegetable mound. spread 1⁄4 of butter mixture on each fillet.
  6. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center. Pour 1 tablespoon of wine over each mound of vegetables. Pat fish dry with paper towels, season with salt and pepper and place one on top of each vegetable mound. spread 1⁄4 of butter mixture on each fillet.
  7. Place second square of foil on top of fish; crimp edges together with a 1⁄2 inch fold, then fold over three more times. Place packets on a rimmed baking sheet. Bake packets for 15 minutes.
  8. Carefully open foil allowing steam to escape. Gently slide fish and vegetable onto a plate with any juices and sprinkle with the parsley mixture. Serve, with lemon wedges.
Recipe Notes

When you remove the fish from the oven don’t forget to use an oven mitt.