Cod Baked in Foil with Zucchini and Tomatoes

Name: Cod Baked in Foil with Zucchini and Tomatoes
Yield: Serves 4
Ingredients: 1 pound, zucchini (2 medium), ends trimmed and sliced crosswise into 1/4-inch-thick rounds; , Table salt; 1/2 pound, plum tomatoes (2 medium), cored, seeded, and chopped into 1/2-inch pieces (about 1 cup); 2 tablespoons, extra virgin olive oil; 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon, minced fresh oregano leaves; 1/8 teaspoon, red pepper flakes; , Ground black pepper; 4 tablespoon, vermouth or dry white wine; 4 , skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each); 1/4 cup, minced fresh basil leaves; 1 , lemon, cut into wedges

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Appears in Cook's Illustrated March/April 2009

Unless you’re a whiz at origami, parchment-baked fish can be long on labor and short on flavor. Here’s how we foiled these problems.

SERVES4

TIME50 minutes

Cod Baked in Foil with Zucchini and Tomatoes

WHY THIS RECIPE WORKS

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

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