This recipe appears in:One-Pot Wonders: Baked Cod and Summer Squash in Foil Packets
This no-fuss dish of cod cooked in foil packets with squash and fresh herbs is one of the easiest recipes to scale: it works the same whether you make it for one, two, three, four or fourteen people.
Why this recipe works:
- The fish and vegetables steam inside individual foil packets, making this a quick-cooking main course that's easy to serve and clean up.
- White wine adds aroma and moisture to the packets.
Note: This recipe can easily be scaled up or down to serve as many or as few people as you like.
- 4 (6-ounce) cod filets or other mild white-fleshed fish
- 2 medium zucchini, sliced into thin rounds
- 2 medium yellow summer squash, sliced into thin rounds
- 1 medium red onion, thinly sliced
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes, for sprinkling
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons dry white wine
- 1 lemon, thinly sliced
- 4 sprigs of fresh thyme
- 1 tablespoon fresh juice from 1 lemon
Preheat the oven to 450°F. Season fish with salt and pepper. Arrange 4 large sheets of aluminum foil on a work surface and set 1 fish filet on each piece of foil. Arrange zucchini, squash, and onion around each filet and season with salt and pepper. Sprinkle fish and vegetables with red chile flakes. Drizzle 1/2 tablespoon oil and 1/2 tablespoon wine onto vegetables and fish.
Arrange a few lemon slices on top of each filet and top with a thyme sprig. Wrap foil around fish and vegetables, leaving some air space within each packet, and seal very well. Set packets on a rimmed baking sheet and bake for 8 minutes. Carefully open 1 packet to confirm fish is just cooked through; if not, re-seal packet and return to oven to continue cooking until cooked through. Serve right away, opening packets at the table.