Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes

Name: Cod Baked in Foil with Zucchini and Sun-Dried Tomatoes
Total time: 30 min
Ingredients: 1 pound extra-small Yukon Gold potatoes; 1/2 cup minced oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided; 3/4 teaspoon table salt, divided; 1/2 teaspoon pepper, divided; 2 zucchini, sliced into ½-inch-thick rounds; 1 shallot, halved and sliced thin; 1/2 cup frozen peas; 4 (6-ounce) skinless cod fillets, 1 to 1½ inches thick; 2 tablespoons chopped fresh basil; Lemon wedges

www.americastestkitchen.com

For an impressive presentation and easy cleanup, bake your fish—and vegetables—in a foil packet.

Keywords

Main Courses
Vegetables
Fish & Seafood
Weeknight

View full recipe on www.americastestkitchen.com

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Cooking tools:

Instant-read thermometer
Paring knife
Chef's knife
Cutting board
Baking sheet
Aluminum foil
Oven
Measuring spoon

Ingredients

1 pound extra-small Yukon Gold potatoes
1/2 cup minced oil-packed sun-dried tomatoes, plus 3 tablespoons sun-dried tomato oil, divided
3/4 teaspoon table salt, divided
1/2 teaspoon pepper, divided
2 zucchini, sliced into ½-inch-thick rounds
1 shallot, halved and sliced thin
1/2 cup frozen peas
4 (6-ounce) skinless cod fillets, 1 to 1½ inches thick
2 tablespoons chopped fresh basil
Lemon wedges