Cod Baked in Foil

Halibut, haddock, red snapper, thick sole, or tilapia also work well. To prevent overcooking, open each packet promptly after baking

Ingredients

2 tablespoons EVOO
1 Shallot, thinly sliced
1 tsp freshly minced tarragon
salt and pepper to taste
2 oranges, peeled and cut into 1/4 inch pieces
2 carrots, peeled and cut into matchsticks
1 fennel bulb (tops discarded, halved, cored, sliced thin)
4 skinless cod fillets, (6 oz, 1 inch thick)
2 scallions

Directions

Adjust an oven rack to middle position and heat to 450 degrees. Cut eight 12-inch sheets of aluminum foil

Combine oil, shallots, tarragon, salt/pepper in bowl. Toss half oil mixture with oranges in separate bowl and toss remaining mixture with carrots and fennel. Pat cod dry with paper towels and season with salt and pepper

Pile carrots-fennel mixture in the center of four pieces of foil, lay cod over vegetables, then top with orange mixture

Place remaining oieces of foil on top and fold edges over several times to seal. Place the packets on a rimmed baking sheet and cook until fish flakes apart (about 15 minutes – you need to open packets to test)

Carefully open packets, allowing steam to escape away from you. Smooth out edges of foil and using spatula, slide cod vegetables and accumulated juice onto plate. Sprinkle with scallions and serve.

Sourced from America’s test kitchen – healthy family cookbook