Cod Baked with Zucchini and Tomatoes

I make this quite often for many reason.

#1. Flavor. Baking the cod with aromatic vegetables and white wine infuses it with amazing, fresh flavors. Not only that, but the texture is phenomenal too. The fish is flaky, juicy and so tender.

#2. Ease. So simple to assemble, this meal cooks very quickly and cleanup is a breeze.

#3. Health. It doesn’t get much more healthier than this way of cooking. And you will FEEL great after you eat it too. Thank you Cook’s Illustrated! Their recipes never let me down.

Yields: 4 servings

Ingredients:

4 cod fillets

2 medium zucchini, cut into 1/4 inch circles

2 medium tomatoes, seeded and chopped

1/2 Tablespoon fresh parsley, minced

1 garlic clove, minced

4 Tablespoons of white wine

Preheat the oven to 400 degrees.

Toss the zucchini with 1/2 tsp of salt and set over a colander to drain for about half an hour.
Meanwhile, combine the tomatoes, parsley, garlic in a small bowl and season with salt and pepper.
Preheat the oven to 400 degrees.

Press the zucchini between paper towels to get out even more moisture.

Place 1/4 of the zucchini, sightly overlapping, in the middle of a 10-12 inch piece of aluminum foil or a 20-24 inch piece of parchment paper.

Pour 1 Tablespoon of white wine over the zucchini.

Season the fish on both sides with salt and pepper. Place the fish on top of the zucchini.

Top the fish fillets with the tomatoes.
Place another piece of aluminum foil over the fish and create a packet, tightly sealing each side, or fold the parchment paper over the fish and fold the sides all the way around the fish, to seal the package tightly. I usually use a staple to hold the last piece in place. Repeat with the rest of the ingredients. You will have four packets of fish and veggies.

Place on a rimmed baking sheet and bake for 15 min. It’s alright if the edges of the packets stick out of the baking sheet a bit. Open up the packets and serve. The aroma that meets you as you break open the packet is incredible.

It’s really awesome to serve this to guests. Everyone has their own packet and they get to open it up at the table. You can prep the dish completely and keep it in the refrigerator, until your guests arrive (or you are ready to make dinner for your family). Cook the fish 2-5 minutes longer, since it will be cold when it goes into the oven.

Cod Baked with Zucchini and Tomatoes

• Author: Olga's Flavor Factory
• Prep Time: 40 mins
• Cook Time: 15 mins
• Total Time: 55 mins
• Yield: 4 1x

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Ingredients

Scale 1x2x3x

• 4 cod fillets
• 2 medium zucchini, cut into 1/4 inch circles
• 2 medium tomatoes, seeded and chopped
• 1/2 Tablespoon fresh parsley, minced
• 1 garlic clove, minced
• 4 Tablespoons of white wine

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Instructions

1. Preheat the oven to 400 degrees.
2. Toss the zucchini with 1/2 tsp of salt and set over a colander to drain for about half an hour.
3. Meanwhile, combine the tomatoes, parsley, garlic in a small bowl and season with salt and pepper.
4. Press the zucchini between paper towels to get out even more moisture.
5. Place 1/4 of the zucchini, sightly overlapping in the middle of a 10-12 inch piece of aluminum foil, or a 20-24 inch piece of parchment paper.
6. Pour 1 Tablespoon of white wine over the zucchini.
7. Season the fish on both sides with salt and pepper.
8. Place the fish on top of the zucchini.
9. Top the fish fillet with the tomatoes.
10. Place another piece of aluminum foil over the fish and create a packet, tightly sealing each side,or fold the parchment paper over the fish and fold the sides all the way around the fish, to seal the package tightly. I usually use a staple to hold the last piece in place. Repeat with the rest of the ingredients. You will have four packets of fish and veggies.
11. Place on a rimmed baking sheet and bake for 15 min. It’s alright if the edges of the packets stick out of the baking sheet a bit. Open up the packets and serve.
12. It’s really awesome to serve this to guests. Everyone has their own packet and they get to open it up at the table. You can prep the dish completely and keep it in the refrigerator, until your guests arrive (or you are ready to make dinner for your family). Cook the fish 2-5 minutes longer, since it will be cold when it goes into the oven.

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