Cod Baked in Foil with Zucchini and Tomatoes
Why This Recipe Works
For a foil-baked fish recipe with flaky fish and tender but firm vegetables flavored by the rich, aromatic goodness of their mingled juices, we chose mild haddock or cod over more assertive salmon or tuna, which can overpower vegetables. Placing the packets on the lower-middle rack of the oven close to the heat source concentrated the exuded liquid and deepened its flavor. Vegetable selection was important (potatoes failed to cook evenly in the packets, and eggplant turned to mush), as was preparation (carrots and leeks could be added raw but fennel had to be wilted slightly in the microwave). Adding a final flavoring touch—a tomato and olive oil “salsa” or a compound butter—contributed to a full-flavored sauce that perfectly complemented the fish.