Baked cod packets with potatoes, zucchini & sun-dried tomato
- 8 yellow potatoes
- 2 zucchinis
- 1 shallots
- 2 tbsp olive oil
- 1 ½ lbs cod (6 oz, 6 oz, 6 oz, 6 oz portions)
- ½ cup peas
- ½ cup sun-dried tomatoes
- 3 ½ tbsp fresh basil
- 1 lemon
Cut yellow potatos into 1/2-inch cubes. Cut zucchini in half lengthwise, then slice into 1/2-inch rounds. Thinly slice shallots.
Adjust oven rack to lowest position and preheat oven to 450 degrees F. Line a rimmed baking sheet with foil.
In a bowl, toss yellow potatos with olive oil and a pinch of salt and pepper. Spread potatoes around the edges of the foil, leaving space in the center. Roast 10 minutes, until potatoes just start to brown.
Meanwhile, season cod with a pinch of salt and pepper. Spread 1 12-inch square of foil for each serving on the counter and arrange some zucchini, shallots and peas in the center of each. Place cod on top of vegetables, and top with sun-dried tomatoes (including any oil). Sprinkle with a pinch of salt and pepper. Place another 12-inch square of foil on top and pinch and fold edges together with the bottom foil to seal completely.
Carefully place foil packet(s) in the center of the baking sheet with potatoes. Return to the oven and bake another 18 minutes, or until cod is flaky and registers 140 degrees in the center when testing with a thermometer.
Finely chop basil. Carefully open foil packet (steam may escape) and transfer cod, vegetables, and potatoes to a serving plate. Top with basil and a squeeze of lemon juice.