Recipes · Main dishes
Cod and Leek Grill Parcels
AI-written · not yet kitchen-tested
Fish cooks in its own steam in the parcel. Slice leeks thinly so they soften before the cod overcooks; thick strips would remain firm.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 700 g (1.5 lb) cod fillet
- 2 stalk leeks
- 150 g (5.3 oz) cherry tomatoes
- 40 g (1.4 oz) butter
- 60 ml (1/4 cup) water
- 1 tsp salt
- 0.5 tsp black pepper
Method
- Wash leeks thoroughly, halve lengthwise and cut into strips about 1/8 inch (3 mm) thin. Halve tomatoes, check fish for bones and cut into four pieces.
- Form four parcels from double foil layers lined with parchment, with no paper sticking out. Divide leeks, tomatoes, fish, butter, water, salt and pepper among them and seal.
- Preheat a gas grill to about 350 °F (180 °C). Cook the parcels above unlit burners indirectly with the lid closed for about 18 to 24 minutes.
- Open carefully, avoiding hot steam. Cook fish until opaque throughout; measure at least 158 °F (70 °C) for 2 minutes in the thickest part and allow longer if needed.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.