Cooking fish en papillote, or folded in a pouch, is a classic French technique that, in addition to being incredibly easy, allows the fish to steam in its own juices and thus emerge moist and flavorful. We found
that foil was easier to work with than parchment. Placing the packets on the oven’s lower-middle rack concentrated the exuded liquid and deepened the flavor. Carrots and leeks, cut into matchsticks, cooked at the same rate as the fish. A flavorful compound butter added richness and flavor without weighing
down the fresh ingredients. Haddock and halibut are good substitutes for the cod, as long as they are 1 to 1¼ inches thick. Open each packet promptly after baking to prevent overcooking. Zest the lemon before cutting it into wedges.
Ingredients
- 1 pound zucchini, sliced ¼ inch thick
- Salt and pepper
- 2 plum tomatoes, cored, seeded, and chopped
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon minced fresh oregano
- ⅛ teaspoon red pepper flakes
- ¼ cup dry vermouth or dry white wine
- 4 (6-to 8-ounce) skinless cod fillets, 1 to 1¼ inches thick
- ¼ cup chopped fresh basil
- Lemon wedges
- Toss zucchini with ½ teaspoon salt in bowl, transfer to colander, and let sit for 30 minutes. Pat zucchini dry thoroughly with paper towels, pressing firmly on each slice to remove as much liquid as possible. Meanwhile, combine tomatoes, oil, garlic, oregano, pepper flakes, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl.
- Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of aluminum foil; arrange 4 flat on counter. Shingle zucchini in center of foil sheets and sprinkle with vermouth. Pat cod dry with paper towels, season with salt and pepper, and place on top of zucchini. Spread tomato mixture over fish.
- Place second square of foil on top of cod. Press edges of foil together and fold over several times until packet is well sealed and measures about 7 inches. Place packets on rimmed baking sheet, overlapping as needed.
- Bake packets for 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide cod and vegetables, and any accumulated juices, onto plate. Sprinkle with basil and serve with lemon wedges
