I’ve really been enjoying my Cooks Illustrated subscription! I love reading the magazine from cover to cover and love trying out the recipes. A few months ago I even signed up to be a recipe tester for the magazine (I tried looking for the link to post but couldn’t find it!). I actually got this recipe to test but didn’t get around to doing it soon enough so I was delighted to actually see the finished product in the magazine.
I’m a big fan of cooking fish en papillote. It’s an easy way to prepare protein and vegetables with little to no mess. Everything is neatly contained within this nice little package. And the fish turns out moist and delicious! It doesn’t get any better. The folks at CI actually had three variations of this recipe with different vegetables. I chose the zucchini/tomato combination because I had two tomatoes floating around my fridge from my last Good Food Box that I wanted to consume before my next box delivery (on Thursday… can’t wait!!!).
This is a great recipe to make ahead. I didn’t read the directions all the way through so I only prepared the zucchini and tomato mixture ahead of time instead of assembling the whole contraption. I thought that the wine might have an effect on the fish but I realize now I was thinking about the ceviche effect of citrus. The head start definitely helped as I ended up going on a 12km walk with my girl Elvira. We walked pretty much halfway across the city both horizontally and vertically. Not even kidding. So when I got home I was happy that half of my meal was ready to go!
Super easy and delicious. I used Sole instead of Cod because that’s what the market had in stock. I went to Kensington and no one had cod except for one place that had black cod for $16.99. No bueno. I figured that No Frills would have cod… NOPE! So I bought sole. Only to go to another No Frills later that day (we love supermarkets) and they had cod. Tough life, I know. I also used dried oregano instead of fresh and didn’t bother sprinkling with basil. Life went on and it was delish.
This is a pretty good weeknight meal as well!
1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
1/2 pound plum tomatoes, 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
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Ground black pepper
4 tablespoons vermouth or dry white wine
4 skinless cod fillets (about 6 oz each)
1/4 cup minced fresh basil leaves
1 lemon, cut into wedges
1. Toss zucchini with 1/2 teaspoon salt in large bowl; transfer to colander set over bowl. Let stand until zucchini releases 1 to 2 tablespoons liquid, about 30 minutes. Arrange zucchini on triple layer paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.
2. Adjust over rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Mound salted zucchini in center of foil, drizzling vermouth, placing fish on top, then spooning quarter of tomato mixture over each fillet. Place second square of foil on top of fish, crimp edges together in 1/2-inch fold, then fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet.
3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.
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