Next time you’re making fish consider wrapping and cooking it in foil. You can either bake it in the oven or stick it on the grill, which ever way you choose you’ll love how these foil packets lock in all the moisture and flavor of the fish, and clean up is a breeze!
I bought a beautiful fresh filet of Alaskan cod the other day from Whole Foods, I’ve always been a fan of cod I love the texture, the mild flavor and those big moist flakes. I’ve made cod this way, and this way before but this time I wanted to try something a little different.
After a little Google research I got my inspiration from a Jacques Pepin recipe. I was sold when I read that the assertive ingredients used in this crust is just right for flaky and mild flavored cod. I made mine slightly altered but the basic ingredients are the same, briny olives, sundried tomatoes, garlic, parsley and scallions rough chopped and drizzled with olive oil.
I placed my olive crusted fish on top of a layer of zucchini ribbons then drizzled the whole thing with a lemon and olive oil dressing that I whisked together. Extreme flavor!
It was a hot day and I didn’t want to turn on my oven so I decided to make individual foil packets for the grill, something I do often anyway. Easy cleanup and it takes less then 15 minutes to cook!
Just look at all that flavorful juice! Here is my version for the grill.