My F&W
quick save (...)
Steamed Cod with Crisp Vegetables
© Tina Rupp

Steamed Cod with Crisp Vegetables

  • ACTIVE: 20 MIN
  1. 16 thin asparagus, halved crosswise
  2. 1/4 pound snow peas
  3. 1 small zucchini, quartered lengthwise and sliced 1/4 inch thick
  4. 1 small red bell pepper, thinly sliced
  5. 1/2 cup chopped mixed herbs, such as tarragon, chives and parsley
  6. Kosher salt and freshly ground pepper
  7. Four 6-ounce cod fillets
  8. 1/4 cup dry white wine
  9. 2 tablespoons unsalted butter
  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.
Notes One Serving 279 calories, 7.2 gm total fat, 3.9 gm saturated fat, 8 gm carb.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.