Steamed Cod with Carrots & Leeks
Serves 4
This is a genuinely easy and elegant main course for a dinner party. Wine, butter, herbs, and the cooking juices from the fish combine to create a light and flavorful sauce without any additional effort.
Ingredients #
- 6 tbsp unsalted butter, softened
- Finely grated zest of 1 large lemon (cut the lemon itself into wedges)
- 2 medium garlic cloves, minced finely
- 1 small shallot, minced finely
- 1 tsp fresh tyme leaves, minced
- 1/2 tsp dried dill (optional)
- 1/2 tsp dried Fines Herbes blend (optional)
- Salt and freshly cracked black pepper
- 2 tbsp minced fresh parsley leaves
- 3 medium carrots, peeled and cut into matchstick julienne
- 2 medium leeks, white and light green parts, halved, cut into matchstick julienne, and washed thoroughly
- 8 tbsp French dry vermouth
- 4 skinless cod fillets, about 1” thick, about 6 oz each
- 12” wide aluminum foil
Instructions #
Combine the butter, half of the lemon zest, half of the garlic, the shallot, thyme, optional dried herbs, 1/2 tsp salt and 1/4 tsp cracked black pepper in a small bowl. Cover and set aside.
In another small bowl, combine the parsley, remaining lemon zest and remaining garlic; cover and set aside.
After throughly and repeatedly washing the leeks, dry the leeks and carrots thoroughly. Place them in a large bowl, season with salt and pepper, and toss.
Adjust oven rack to bottom position and heat the oven to 450 degrees. Cut eight 12-inch squares of aluminum foil, and arrange four of them on the counter. Divide the vegetable mixture among the four sheets, mounding it in the middle of each sheet. Pour 2 tablespoons of vermouth over each pile of vegetables.
Carefully pat the cod fillets until dry. Season with salt and pepper, and place one fillet on each mound of vegetables. Spread 1/4 of the compound butter evenly over the top of each fillet. Place another square of foil on top of the fish. Crimp the edges, folding over in a half-inch fold. Fold over three more times on each edge. The packets should be roughly 7” square and tightly sealed. Place on a large rimmed baking sheet (they can overlap).
Bake the packets for 15 minutes. Very carefully cut into the foil and peel it back. Use a large spatula to carefully transfer the fish and vegetables to 4 plates. Pour any accumulated butter and juices over the fish. Sprinkle a bit of the parsley mixture over each serving, and serve immediately, passing lemon wedges separately.