Paleo Cod Baked in Foil with Leeks and Carrots
Why This Recipe Works
Cooking mild fish like cod en papillote—in which individual portions are steamed quickly and gently within tightly sealed parchment parcels—is a simple way to enhance its delicate flavor. While most recipes call for a small amount of wine to impart a heady fragrance, we wanted to find a paleo-friendly alternative, so we created a flavor-packed paste of ghee, fresh herbs, and lemon zest to gently bathe the cod as it steamed. Leeks and carrots, cut into matchsticks, provided subtle sweetness. To simplify the preparation, we found that foil was easier to work with than parchment paper, since it stayed sealed without much effort. Placing the fish on top of the vegetables prevented the fillets from drying out by ensuring that the delicate fish wasn’t in direct contact with the hot baking sheet. We baked the parcels on the oven’s lower-middle rack to concentrate the exuded liquid and deepen the flavor. Finally, we sprinkled the finished dish with a bright mixture of parsley, lemon zest, and garlic.