Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes

Name: Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes
Yield: Serves 4
Ingredients: 1 pound extra-small, Yukon Gold potatoes; 1/2 cup minced, oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided; 3/4 teaspoon, table salt, divided; 1/2 teaspoon, pepper, divided; 2 , zucchini, sliced into ½-inch-thick rounds; 1 , shallot, halved and sliced thin; 1/2 cup, frozen peas; 4 (6-ounce), skinless cod fillets, 1 to 1½ inches thick; 2 tablespoons, chopped fresh basil; , Lemon wedges

15 comments

Appears in Cook's Country October/November 2019

For an impressive presentation and easy cleanup, bake your fish—and vegetables—in a foil packet.

SERVES4

TIME30 minutes

Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes

WHY THIS RECIPE WORKS

Cooking the fish and vegetables in foil packets keeps the cleanup to a minimum.

This is a members' feature.