four 4-6 ounce boneless, skinless cod fillets, 1-inch thick
2 tablespoons unsalted butter, room temperature
3 tablespoons Armanino Basil Pesto, divided
12 asparagus stalks
12 cherry tomatoes, halved
1 cup yellow squash, cut into ¼-inch thick half moons
1 tablespoon Armanino Creamy Garlic Sauce
4 tablespoons dry white wine, such as pinot grigio
4 lemon slices, cut in half
kosher salt & ground black pepper
fresh lemon zest
chopped fresh basil, for garnish
white rice for serving
Directions
Preheat the oven to 400°F.
In a small bowl, combine the softened butter, 1 tablespoon basil pesto and a pinch each of salt and pepper. Refrigerate until needed.
Snap off and discard the tough ends of the asparagus and cut the stalks into 1” pieces. Place in a large bowl with the halved cherry tomatoes and sliced squash.
Toss the vegetables with the remaining 2 tablespoons basil pesto, creamy garlic sauce and a ¼ teaspoon each of salt and pepper.
In the center of a four large squares of heavy duty foil, divide the vegetable mixture evenly.
Generously season the fish well with salt on both sides, and place on top of the vegetables.
Remove the pesto butter from the refrigerator and divide into 4 pieces. Place on top of each piece of fish, along with 2 half lemon slices. Pour 1 tablespoon of the wine over each piece of fish.
Seal the bundles, folding the top over several times and then folding the side pieces, sealing well to avoid any leaking.
Place packets on a heavy sheet pan and bake for 12-15 minutes until the fish is opaque and just cooked through.
Open the packets and grate some lemon zest on top of each piece of fish and garnish with chopped basil.
Serve immediately with rice, either in the foil packet or over the rice.
Chef’s Tips
Any firm fish will work well here – halibut, thick cuts of salmon, swordfish. Cook time may vary dependent upon the thickness of the fish.
For a prettier presentation, use sheets of parchment, folding and creasing the edges tightly to seal.
Mix up the vegetables if you like, making sure they are roughly the same size, thickness and texture so they cook at the same rate.
