How to Make Cod Baked in Foil with Leeks and Carrots 

in other words, you fked up the recipe

Great suggestions! I’m trying your version with carrots and zucchini.

Thank you for mentioning that. Sounds delicious!

Hi Sara, would you happen to know the cooking time if your just cooking one packet? And would it be the same temperature? My cod is from Costco frozen and I take one out the night before and let it thaw in the frig? And when I cook it at the temperature they recommend and the time it comes out overcooked Thanks for any advice

Sounds nice. The parchment paper can take the heat of the oven without burning? Especially when cooking so close to the bottom of the oven?

stooge81 it’s not a problem. There will be a touch of browning to the parchment but it looks really cool. Make sure the plates you use to serve it on have a bit of a lip or edge since the amount of sauce in the parchment sometimes surprises your guests. Also a nice touch is to do a fancier pleat with the parchment around the edges, like a calzone. This is my absolute favorite dish for a simple but elegant dinner. You really do need to try it!

@@pat412pear o

It should be called Steamed Cod in Foil as the fish steams and is not baked. Retired chef here.

We cooked lake trout on canoe trips tightly wrapped in foil with butter and dried onion soup mix. I've had some very nice meals in nice restaurants but was happiest eating this around a campfire followed by some tea and bannock.

@@rfkyt everything cooked outside is yummy :) we camped a lot when my kids were little, nothing fancy but one of their favorites was a beef patty but had all the ingredients of meatloaf, sliced potato, onion and baby carrots. Such an easy meal and cleanup afterwards.

Your right about aluminum

You can do the same thing in an oven capable sauté pan with a lid, no foil!

If you think this is true, dont ever, ever take aspirin. One tablet contains 2000 times the amount of aluminum you get in food cooked in Aluminum.

I also know that some toothpaste has aluminum in as well , I read it all

urban myth. Cooks country did a review of this myth. see comment above about their findings.

@ Susie Thomas, ma'am it won't steam , but you can use parchment paper only, it works.

It might steam just fine if you cover the dish tightly enough with foil. Better yet, cook only two at a time in an oven-safe skillet with a tight-fitting lid.

I'll try with glass casserole the size of which matches the fish and closed on top with that aluminum foil. otherwise, aluminum foil gets thorn apart when getting the fish out

No

You mean like: "Julia Child's a master chef." Or "Julia Child's video."?

I would reduce the time to 10 minutes. I think the adjustment is to cook 30% less. My convection feature has an automatic calculator so I cheat when I can.

Wow are directions not for a convection (fan-forced) oven? Who in the world is using an oven without a fan?

Most of the United States actually. If you a fan assisted oven here, you have to specifically order one.

I know! These fish are expensive, more so now in a health crisis with predicted shortages.

@ Robert Greenhouse , check out my post, you want cod loin in lieu of filets, they are thicker & akin to say the filet mignon of the cod. They are appx. $ 1.00 more per pound than the filets & well worth it, they are usually 1 & 1/2 thick

@ Vad Alarc, yes friend, but thaw in fridge day before

haha good 1

what changes?

Yes, it can. 15 min. cook time - no turning necessary. Came out excellent!!!

Cod is one of the easiest fish to cook no matter which way you chose! But, cooking it in foil si just steamed cod, loses a lot of taste that way.

Great advise!

Totally agree, use parchment paper instead and this recipe will be fine.

So what did they consume? Aluminum?

In ATK's testing from 2012, they tested cooking stuff on aluminum for extended periods. "We cooked tomato sauce for two hours in an aluminum pan, stored it overnight in the same pot, then sent the sauce to a lab for analysis. Our finding: The tomato sauce contained only .0024 milligrams of aluminum per cup. (A single antacid tablet may contain more than 200 milligrams of aluminum.) Moreover, our science editor reports that the consensus in the medical community is that using aluminum cookware poses no health threat." Like cast iron, you could get off flavors from extended cooking in certain situations, or damage nice aluminum pans, but these are being cooked in disposable foil for only 15 minutes. I highly doubt there is that much of a risk, especially when it will be quickly diluted by moisture from the fish, veggies, and butter.

I use just parchment paper. Works beautifully.

We do.

you can't, they are on strike

Try a fish market or a grocery store. Just bought some today at the local Market Basket.

try roasted garlic and spread that on baguette slices, the garlic is milder but so delicious

It becomes a light flavor if it is roasted, sweet almost.

🐟🐠🐟🐠

Dry