Cod Baked in Foil with Fennel and Shallots

Name: Cod Baked in Foil with Fennel and Shallots
Yield: Serves 4
Ingredients: 1 large, fennel bulb (about 1 pound), trimmed, halved, cored, and sliced into 1/4-inch strips (about 4 cups); 2 medium, shallots, sliced thin (about 1/2 cup); 4 tablespoons, unsalted butter, softened; 2 medium, oranges, 1/4 teaspoon finely grated zest removed from one; both peeled, quartered, and cut crosswise into 1/4-inch-thick pieces (see note); 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 2 teaspoons, minced fresh tarragon leaves; , Salt and ground black pepper; 4 tablespoons, vermouth or dry white wine; 4 , skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

8 comments

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 Fennel and Shallots

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...

This is a members' feature.