This is a healthy, easy and delicious way to enjoy fish!
4 tbsp unsalted butter , softened
3 tsp. lemon zest
3 or 4 garlic cloves , minced
1 tsp. fresh thyme leaves, minced
Salt, to taste
Fresh ground black pepper, to taste
2 Tbsp Italian parsley, minced,
3 carrots , cut into matchsticks
2 leeks , white and light green parts halved lengthwise, washed, and cut into matchsticks
1/2 cup dry white wine
4 skinless cod fillets
lemon wedges for serving
1. Combine butter, 1/2 the lemon zest, 2 tsp. garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in small bowl. Combine parsley, remaining lemon zest, and remaining garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
2. Preheat oven to 450. Cut eight 12-inch sheets of foil. Divide carrot and leek mixture among 1/2 the foil sheets, mounding in center of each. Pour some white wine over each mound of vegetables. Season your fish with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet. Place packets on rimmed baking sheet. Bake for 15 minutes. Remove from oven, open packets carefully and sprinkle with parsley mixture and serve with lemon wedges. I served it right in the packets for a fun casual presentation.