Foil-Packet Baked Cod with Summer Veggies

FreshAIG Quick Facts

• Species: Atlantic Cod (Gadus morhua) or Pacific Cod (Gadus macrocephalus)
• Total Time: 25 minutes
• Diet Type: Gluten-Free, Low-Carb, Heart-Healthy

Preparation Method: This recipe utilizes the classic en papillote (in foil or parchment) baking method to steam the fish and vegetables gently in their own juices for pure wholesomeness and easy cleanup.

Serves: 4 people

Ingredients

• 4 fresh cod fillets (about 6 oz each), bought from a neighborhood fish market
• 2 medium zucchini, sliced into half-moons
• 1 yellow summer squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 lemon, thinly sliced
• Fresh dill or parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Cut four large sheets of heavy-duty aluminum foil, about 12 inches long each.
2. In a medium bowl, toss the sliced zucchini, summer squash, and cherry tomatoes with one tablespoon of olive oil, dried oregano, salt, and pepper.
3. Divide the vegetable mixture evenly among the center of the four foil sheets.
4. Place a fresh cod fillet on top of each vegetable mound. Drizzle the fillets with the remaining olive oil and season generously with salt and pepper.
5. Top each cod fillet with two lemon slices and a sprig of fresh dill.
6. Fold the sides of the foil over the cod and vegetables, pinching the edges tightly to seal the packets completely and trap the steam.
7. Place the sealed foil packets on a large baking sheet and bake for 15 to 18 minutes, or until the cod is completely opaque and flakes easily with a fork.
8. Carefully open the packets (watching out for escaping hot steam), garnish with extra fresh herbs if desired, and serve immediately alongside a crisp green salad.