Foil Wrapped Haddock with Fresh Roma Tomatoes and Zucchini

by James Moore
Print Email

halibuttomsTraditionally this fish would be cooked in parchment paper, and opened at the table (See NY Times article: "The Envelope Please: Cooking En Papillote") but I find the task somewhat tedious and prefer the much easier-to-use aluminum foil.

Haddock or Cod work best in this recipe and the few simple ingredients make it easy to throw together – especially in the summer when the zucchini is abundant and the tomatoes are at peak flavor.

You can make the fish packets ahead and just bake them when you’re ready for dinner.

Foil Wrapped Haddock with Fresh Roma Tomatoes and Zucchini

2 medium zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
1/3 pound Roma tomatoes (2 medium), cored, seeded, and chopped into 1/2-inch pieces (about 1 cup)
2 tablespoons extra virgin olive oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 teaspoon minced fresh oregano leaves
1/8 teaspoon red pepper flakes
Sea salt and ground black pepper
4 skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
1/4 cup minced fresh basil leaves
1 lemon, cut into wedges

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees F. Mix olive oil, oregano leaves, red pepper, 1/4 teaspoon sea salt and pinch of ground pepper in small bowl; set aside.

2. Place chopped tomatoes in a medium bowl and toss with half the garlic mixture. Toss the zucchini with remaining garlic oil mixture.

3. Cut four 12-inch square sheets of foil; arrange four flat on counter. Shingle the zucchini slices in the center of each piece of foil.

4. Pat fish dry with paper towels; season with salt and pepper and place fillets on top of zucchini. Divide tomato mixture over each fillet.

5. Bring the sides of the foil up to meet over the fish. Crimp the edges together in a ¼” fold and the fold over 2-3 times. Fold the open edges at both ends of packets to tightly seal.

6. Place packets on rimmed baking sheet and bake for about 20 minutes.

7. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately. 

 

– Recipe courtesy of Cook Like James

Comments have been closed for this piece.

 

restaurant news

Birreria at Eataly
New York
by Michael Tucker

bierrereWe finally got up on the roof at Eataly for a German-Italian- American-style lunch at Birreria.

Like most things at Eataly it did not disappoint. Birreria is a stunner — a wide open rooftop with...

Read more...
Traveling the Yellow Brick Road
Florida
by Nancy Ellison

westpalmbeach.jpgOur friend, Shiny Sheet Society Editor, Shannon Donnelly, can masticate on purple prose as well as any one I know: we are naught but a chew toy impaled on the incisors of the Cosmic Hellhound of...

Read more...
A Lingering Lunch at Terzo Piano
Chicago
by Lisa Dinsmore

chicago03.jpgWe usually go to Chicago once a year to see my husband's family. We rarely get into the city since they live in the suburbs, but this time around we got the chance to spend a few days downtown,...

Read more...
A-Frame Opens in Culver City
Los Angeles
by Maia Harari

ImageLast night One for the Table got a sneak peek into what promises to be Culver City’s newest hot spot—A-Frame—the brainchild of restaurateur David Reiss and rockstar chef Roy Choi of Kogi BBQ...

Read more...