Filet of Cod Baked in Foil with Fennel, Asparagus, and Cilantro 4 servings
- 1 bunch white asparagus
- 7 tablespoons (100 ml) almonds
- 4 cod fillets, 5 1/4 oz. (150 g) apiece
- 1/4–1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3 tablespoons melted butter (for brushing the foil)
- 6 3/4 fl. oz. (200 ml) julienned fennel
- 1/4 cup (50 ml) julienned leek
- 1/4 cup (50 ml) coarsely chopped cilantro leaves
- 4 pats of butter (to place on top of the fish)
Break off the woody base of the asparagus spears, and peel the spear from just under the top and down. Cut the asparagus into 1-inch pieces and parboil them in salted water for 2 minutes. Drain well. Cut the almonds in half lengthwise.Lay out four pieces of heavy-duty foil, each measuring 12 inches x 18 inches. Fold the edges in about 1 inch to make them stronger for when the foil is pressed together. Season the fish on both sides with salt and pepper.
Brush melted butter down the middle and on one half of the sheet of foil; place a small mound of julienned fennel, leek, and asparagus on the foil. Salt lightly. Place the fish on top of the vegetables, and scatter almonds and cilantro over the fish. Cut a few slices of butter and lay them on top of the fish. Fold the other half piece of foil up over the fish so that their edges meet. Fold in the three open edges of foil together, a quarter inch at a time, until you’re up against the fish.
Set the parcels on the grill, with the grate set a little above the embers. The fish will be ready in 10–12 minutes. You can open a packet of foil after 10 minutes to see if the fish is white and firm. Place the packet on a plate, cut a cross in the foil, and open it up when it’s time to serve it. Serve with aioli or butter.
This recipe is taken from my newly released cookbook, Low Carb High Fat Barbecue.