OVEN STEAMED COD WITH VEGETABLES (for four)
1-1/2 to 2 pounds cod fillets
6 ounces broccoli
4 ounces sliced mushrooms
¼ cup chopped onion (optional)
1 tablespoon minced fresh marjoram, basil or parsley
freshly milled black pepper
1 tablespoon butter
1. Preheat the oven to 400*.
2. Place fish in the middle of a piece of aluminum foil large enough to hold the fish and vegetables. Cover with the broccoli, mushrooms, onion (if using) and herbs. Add salt and pepper to taste, then dot with the butter.
3. Make an envelope out of the foil, enclosing the fish and vegetables, and place it on a cookie sheet. Bake for about 15 minutes. The fish will be cooked through, and the vegetables will retain some of their crunch. Open the foil carefully, because the steam that is released can burn you if you’re not cautious.
NOTE: Depending on the time of year, vary both the fish and the vegetables. Try thinly sliced string beans, tomatoes or summer squash – or a combination of all three.
from Roger Berkowitz and Jane Doerfer, The Legal Seafoods Cookbook