Cod Asparagus and Fennel Packets
These fresh Cod Asparagus and Fennel Packets scream spring and summer! Laced with lemon, topped with thyme and dill, and spiked with dry vermouth.
Servings 6 packets
Calories 224kcal
Equipment
Ingredients
- 24 asparagus spears , trimmed to 5 inches long
- 6 6-ounce cod fillets , 1 – 1 ¼ inch thick (about 2 ¼ lbs)
- 2 tablespoons olive oil
- ¼ cup pesto , store-bought or homemade
- 1 fennel bulb , cored and thinly sliced
- 24 sprigs fresh thyme
- 2 tablespoons fresh dill , chopped
- 1 lemon , zest
- 6 lemon slices
- ¼ cup dry vermouth
- Salt and pepper
- 6 large squares of parchment paper or aluminum foil
Instructions
- Preheat oven to 400°F.
- Place 4 asparagus spears in the center of each parchment or foil square. Place a fillet on top of the asparagus. Coat each fillet with 1 teaspoon of olive oil. Season with salt and pepper.
- Spread 2 teaspoons of pesto on each fillet. Top fillets with about a ¼ cup of fennel slices, 3-4 sprigs of thyme, and 1 teaspoon dill.
- Divide the lemon zest evenly among the fillets. Next, top each with 1 lemon slice and 2 teaspoons vermouth. Season again with salt and pepper.
- Fold up parchment or foil and seal edges to enclose completely. Transfer packets to a large, rimmed baking sheet.
- Bake packets in preheated oven for 15 minutes. Let them rest 5 minutes before serving.
- Transfer packets to plates. Be careful opening due to hot steam. Garnish with fennel fronds, and serve with crusty bread to mop up juices, if desired.
Notes
*Packets can be made 4 hours ahead. Chill. Remove from refrigerator 30-45 minutes before baking.
Nutrition
Serving: 1 packet | Calories: 224kcal | Carbohydrates: 10g | Protein: 33g | Fat: 5g | Cholesterol: 74mg | Sodium: 211mg | Potassium: 1053mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1018IU | Vitamin C: 30mg | Calcium: 101mg