Cod Baked in Foil with Fennel and Shallots | America's Test Kitchen

Name: Cod Baked in Foil with Fennel and Shallots | America's Test Kitchen
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)

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This cod baked in foil with fennel and shallots recipe combines delicate fish with aromatic vegetables for a simple, flavorful meal.

Keywords

Fish & Seafood
Vegetables
Weeknight
Main Courses

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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)