Foil-Roasted Cod with Herbed Vegetables | America's Test Kitchen

Ingredients

• 1 medium zucchini, halved lengthwise and cut into thin half moons
• 1 fennel bulb, trimmed, halved, cored, and sliced thin
• 2 garlic cloves, minced
• 6 scallions, sliced thin
• 1/4 cup chopped fresh basil
• 1 teaspoon dried thyme
• 1/4 cup dry white wine or dry white vermouth
• Salt and pepper
• 4 boneless, skinless cod fillets ( about 2 pounds )
• 4 tablespoons unsalted butter