WHY THIS RECIPE WORKS: For a rich and aromatic foil-baked seafood and vegetables dish where all the components mingle in perfect harmony, the selection of both fish and vegetables is equally important. We chose mild cod over more assertive salmon or tuna, which can overpower other ingredients. Fennel and shallots created the tender yet firm vegetable bed. Placing the packets on the lower-middle rack of the oven close to the heat source concentrated and deepened the flavors of the exuded liquid, which we made even better by adding a citrusy compound butter to the packets. For a bright finishing touch, we spooned fresh orange segments over the top after the packets came out of the oven. Other flaky white fish, such as haddock, red snapper, halibut, or sea bass, can be substituted. Open each packet promptly after baking to prevent overcooking, being careful to open them away from you to avoid the hot steam.
Serves: 4
Total time: 45 minutes
INGREDIENTS:
- 1 large fennel bulb, stalks discarded, halved, cored, and sliced into ¼-inch strips
- 2 large shallots, sliced thin
- 4 tablespoons unsalted butter, softened
- 2 teaspoons minced fresh tarragon
- 1 garlic clove, minced
- ¼ teaspoon grated orange zest plus 2 oranges, peeled, quartered, and sliced into ¼-inch thick pieces
- Salt and pepper
- 4 (6-ounce) skinless cod fillets, 1 to 1¼ inches thick
- ¼ cup dry white wine
INSTRUCTIONS:
- Microwave fennel and shallots in tightly covered large bowl until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking. Combine butter, 1 teaspoon tarragon, garlic, orange zest, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl. Combine orange pieces and remaining 1 teaspoon tarragon in second small bowl; set aside.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Pat fish dry with paper towels and season with salt and pepper. Cut eight 12-inch-long sheets of aluminum foil. Arrange 4 pieces foil flat on counter. Divide fennel-shallot mixture among arranged foil pieces, mounding vegetables in center of each piece. Drizzle 1 tablespoon wine over each vegetable mound, then place 1 fillet on top of each vegetable mound. Divide butter mixture evenly among fillets, spreading over top of each piece. Place second square of foil on top of fish and fold edges of foil until packet is well sealed and measures about 7 inches square. Place packets on rimmed baking sheet, overlapping as needed.
- Bake until cod registers 140 degrees, about 15 minutes. (To check temperature, poke thermometer through foil of 1 packet and into cod). Remove sheet from oven and carefully open packets, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate, along with any accumulated juices. Spoon orange and tarragon mixture over fish. Serve immediately.
