Cod Baked in Foil with Leeks and Carrots

Name: Cod Baked in Foil with Leeks and Carrots
Yield: Serves 4
Ingredients: 4 tablespoons, unsalted butter, softened; 1 1/4 teaspoons, finely grated zest from 1 lemon ; lemon cut into wedges (see note); 2 medium, garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 teaspoon, minced fresh thyme leaves; , Salt and ground black pepper; 2 tablespoons, minced fresh parsley leaves; 2 medium, carrots, peeled and cut into matchsticks (about 1 1/2 cups) (see note); 2 medium, leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups) (see note); 4 tablespoons, vermouth or dry white wine; 4 , skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Main Courses
Fish & Seafood

Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

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

Why This Recipe Works

This is a members' feature.