Cod Baked in Foil with Zucchini and Tomatoes

Name: Cod Baked in Foil with Zucchini and Tomatoes
Yield: Serves 4
Ingredients: 1 pound, zucchini (2 medium), ends trimmed and sliced crosswise into 1/4-inch-thick rounds; , Table salt; 1/2 pound, plum tomatoes (2 medium), 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 through a garlic press (about 2 teaspoons); 1 teaspoon, minced fresh oregano leaves; 1/8 teaspoon, red pepper flakes; , Ground black pepper; 4 tablespoon, vermouth or dry white wine; 4 , skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each); 1/4 cup, minced fresh basil leaves; 1 , lemon, cut into wedges

Main Courses
Vegetables
Fish & Seafood
Weeknight

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.

SERVES 4

TIME 50 minutes

Cod Baked in Foil with Zucchini and Tomatoes

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