Oven-Steamed Cod with Vegetables

Steamed in an envelope of foil, this meal-in-one will send you to flavor heaven!

Depending upon the time of year, vary both the fish and the vegetables. Try thinly sliced string beans, tomatoes, or summer squash--or a combination of all three. Here, we're using broccoli, mushrooms, and herbs.

Serves 4


1½ to 2 pounds cod fillets
6 ounces broccoli
4 ounces sliced mushrooms
¼ cup chopped onion (optional)
1 tablespoon minced sweet marjoram, basil, or parsley
Freshly milled black pepper
1 tablespoon butter


Preheat the oven to 400°F.

Place the fish in the middle of a piece of aluminum foil that's large enough to hold the fish and vegetables. Cover with the broccoli, mushrooms, onion, if using, and sweet marjoram. Add salt and pepper to taste, then dot with the butter.

Make an envelope out of the foil, enclosing the fish and vegetables, and place it on a cookie sheet. Bake for about 15 minutes. The fish will be cooked through, and the vegetables will retain some of their crunch. Open the foil carefully, because the steam that is released can burn you if you're not cautious.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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