foil baked cod from America's Test Kitchen
| 1 | zucchini |
| 1 | fennel bulb |
| 2 | garlic cloves |
| 6 | scallions |
| 1/4 | cup basil, chopped |
| 1/4 | cup white wine |
| 1080 | grams cod, filleted |
| 3 | tablespoons butter |
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine zucchini, fennel garlic scallions, basil, wine, salt and pepper in large bowl.
- Lay four 14-inch long pieces of foil on work surface. Place one fillet on lower falh of each piece of foil and season with salt and pepper. Top each fillet with one-quarter of vegetable mixture and 3/4 tablespoon butter. Fold foil over fish and vegetables and crimp edges together to form packets.
- Arrange packets in single layer on rimmed baking sheet and cook until vegetables are tender and fish is just cooked through, 15 to 20 minutes. Transfer packets to individual plates and cut open with scissors being careful to avoid steam.
Fish, Main Dish, Bake
| Nutrition Facts | ||||||
Serving Size 429.6g |
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Amount Per Serving |
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Calories 407 Calories from Fat
101 |
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% Daily Value* |
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Total Fat
11.2g 17%
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Saturated Fat
4.8g 24%
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Trans Fat
0.0g |
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Cholesterol
171mg 57%
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Sodium
312mg 13%
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Total Carbohydrates
8.6g 3%
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Dietary Fiber
3.0g 12%
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Sugars
1.6g |
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Protein
63.6g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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