Cod Baked in Foil with Fennel and Shallots

Name: Cod Baked in Foil with Fennel and Shallots
Yield: Serves 4
Ingredients: 1 large, fennel bulb (about 1 pound), trimmed, halved, cored, and sliced into 1/4-inch strips (about 4 cups); 2 medium, shallots, sliced thin (about 1/2 cup); 4 tablespoons, unsalted butter, softened; 2 medium, oranges, 1/4 teaspoon finely grated zest removed from one; both peeled, quartered, and cut crosswise into 1/4-inch-thick pieces (see note); 1 medium, garlic clove, minced or pressed through garlic press (about 1 teaspoon); 2 teaspoons, minced fresh tarragon leaves; , Salt and ground black pepper; 4 tablespoons, vermouth or dry white wine; 4 , skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

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 Fennel and Shallots

Why This Recipe Works

This is a members' feature.