Foil Wrapped Haddock with Fresh Roma Tomatoes and Zucchini
Traditionally 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 wo…
What you'll need
Ingredients
2 medium zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
½ 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)
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mix olive oil, oregano leaves, red pepper, ¼ teaspoon sea salt and pinch of ground pepper in small bowl; set aside.
02
Place chopped tomatoes in a medium bowl and toss with half the garlic mixture. Toss the zucchini with remaining garlic oil mixture.
03
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.
04
Pat fish dry with paper towels; season with salt and pepper and place fillets on top of zucchini. Divide tomato mixture over each fillet.
05
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.
06
Place packets on rimmed baking sheet and bake for about 20 minutes.
07
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.
This vibrant, flavor-packed dish is perfect for easy entertaining or effortless weeknight dinners. Juicy, marinated chicken roasts atop a bed of colorful vegetables—artichokes, asparagus, cherry tomatoes, and lemon slices—infused with briny capers and fresh…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Foil Wrapped Haddock with Fresh Roma Tomatoes and Zucchini
Prep
Cook
Yield
Traditionally 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 wo…
Ingredients
2 medium zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
½ 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)
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mix olive oil, oregano leaves, red pepper, ¼ 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.
Cook Like James
Foil Wrapped Haddock with Fresh Roma Tomatoes and Zucchini
Prep
Cook
Yield
Traditionally 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 wo…
Ingredients
2 medium zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick rounds
½ 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)
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mix olive oil, oregano leaves, red pepper, ¼ 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.
