Cod Baked in Foil with Leeks and Carrots

Name: Cod Baked in Foil with Leeks and Carrots
Yield: Serves 4
Ingredients: 4 tablespoons, unsalted butter, softened; 1 1/4 teaspoons, finely grated zest from 1 lemon ; lemon cut into wedges (see note); 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon, minced fresh thyme leaves; , Salt and ground black pepper; 2 tablespoons, minced fresh parsley leaves; 2 medium, carrots, peeled and cut into matchsticks (about 1 1/2 cups) (see note); 2 medium, leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups) (see note); 4 tablespoons, vermouth or dry white wine; 4 , skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

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Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

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Fish & Seafood

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SERVES4

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WHY THIS RECIPE WORKS

For a foil-baked fish recipe with flaky fish and tender but firm vegetables flavored by the aromatic goodness of their mingled juices, we chose mild haddock or cod over more assertive salmon or tuna, which can overpower vegetables. Placing ...

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