Steamed Cod with Crisp Vegetables


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  • Servings: 4

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  • 16 thin asparagus, halved crosswise
  • 1/4 pound snow peas
  • 1 small zucchini, quartered lengthwise and sliced 1/4 inch thick
  • 1 small red bell pepper, thinly sliced
  • 1/2 cup chopped mixed herbs, such as tarragon, chives and parsley
  • Kosher salt and freshly ground pepper
  • Four 6-ounce cod fillets
  • 1/4 cup dry white wine
  • 2 tablespoons unsalted butter

How to make this recipe

  1. In a large pot fitted with 2 stackable steamer baskets or in 2 pots each fitted with a steamer basket, bring 1 inch of water to a boil. Tear off four 15-inch-long sheets of foil. Mound one-fourth of the vegetables in the center of each sheet. Sprinkle the vegetables with the herbs and season with salt and pepper. Set a cod fillet on each mound of vegetables and season with salt and pepper. Top each with 1 tablespoon of wine and 1/2 tablespoon of butter. Fold up the foil edges and seal.

  2. Transfer the packages to the steamer baskets. Cover and steam for 15 minutes. Transfer the packages to a large rimmed platter and let rest for 5 minutes. Open the packages carefully, slide the fish and vegetables along with any juices onto plates and serve.


One Serving 279 calories, 7.2 gm total fat, 3.9 gm saturated fat, 8 gm carb.

Contributed By Photo © Tina Rupp Published March 2004

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