COD BAKED IN FOIL WITH LEEKS AND CARROTS

I had no idea what I was missing...I had never cooked with leeks until last night. I was always too intimidated when I saw them at the market. They look like huge scallions (green onions) and they taste like really sweet mild onions. Simply delicious.
If you unfamiliar with leeks start by cutting off the root end about 1/4 inch up the white base. Cut the dark green leaves all the way down so you have about 2 inches of the light green left. Remove any rough outer leaves. You will be left with a stalk, about 4 inches, colored white and light green.
Leeks a dirt magnets, as you can see on the photo below. I just set it on the table and dirt was falling out. After you have removed the bulb and dark green leaves, clean and remove all the dirt. Do so by cutting the leek stalk in half lengthwise, right down the center. This will allow you remove the dirt in between all the layers of leaves by rinsing under cold running water.

Cod Baked in Foil with Leeks and Carrots
Adapted loosely from Cook’s Illustrated Magazine (March 2009)
Serves 4

4 Tablespoons unsalted butter, softened
1 1/4 teaspoons finely grated lemon zest from 1 lemon; lemon cut into wedges
2 medium garlic cloves, minced or pressed
1 teaspoon minced fresh thyme leaves
Salt and ground black pepper
2 medium carrots, peeled and cut into matchstick sized pieces(about 1 1/2 cups)
2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchstick sized pieces (about 2 cups)
4 Tablespoons vermouth or dry white wine
4 cod fish fillets, 1 to 1 1/4 inches thick (about 6 ounces each), rinsed and patted dry

Combine butter, lemon zest, garlic, thyme in small bowl; season with salt and pepper.

Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut 4 very large pieces of foil and arrange flat on counter.
Divide carrot and leek mixture among foil sheets, mounding in center of each. Season with salt and pepper and pour 1 Tablespoon vermouth over each mound of vegetables.

Season cod with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet.

Wrap fish up into a foil package, crimp edges together and fold over making sure no juices can escape. Place packets on baking sheet.
Bake packets 15 minutes (longer, if you have thicker fillets). Carefully open foil, allowing steam to escape away from you. Gently plate fish and vegetables with juices from packet. Serve immediately with a lemon wedge on the side of plate.


PRINTABLE RECIPE