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Foil Packet Cod
with Farro, Zucchini, & Roasted Pepper-Caper Mayo
45 MIN
2 Servings
From the Test Kitchen
In this sophisticated dish, flaky cod is elevated by a coating of warming Tuscan-inspired spices and a bed of nutty farro tossed with zucchini. It’s all oven-steamed under bright lemon slices, then finished with our irresistible red pepper-caper mayo.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories470 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Cod Fillets
- ½ cup Semi-Pearled Farro
- 2 cloves Garlic
- 1 Lemon
- 1 Tbsp Capers
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1 oz Sliced Roasted Red Peppers
- 2 Tbsps Mayonnaise
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1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
- 1 Zucchini
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.
3
Cook the zucchini:
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.
4
Finish the farro:
Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.
5
Assemble the foil packets:
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.
6
Bake the foil packets & serve your dish:
Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy!
1
Cook the farro:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and roughly chop 2 cloves of garlic. Halve the lemon crosswise. Thinly slice one half into rounds, discarding the seeds. Roughly chop the peppers and capers. Combine in a bowl. Add the mayonnaise; stir to combine.
3
Cook the zucchini:
While the farro continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the chopped garlic. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat.
4
Finish the farro:
Add the cooked zucchini and 1 teaspoon of olive oil to the pot of cooked farro. Stir to combine.
5
Assemble the foil packets:
Pat the fish dry with paper towels. Season on both sides with salt, pepper, and up to half the spice blend (you will have extra). Place two large, rectangular pieces of foil on a work surface. Divide the finished farro between the pieces of foil, keeping the farro to one side. Top with the seasoned fish, lemon rounds, and 1 teaspoon of olive oil. Fold the foil in half over the filling. Roll and crimp the three open edges inwards to completely seal the packet. Carefully transfer to a sheet pan.
6
Bake the foil packets & serve your dish:
Bake the foil packets of farro and fish 14 to 16 minutes, or until the fish is cooked through. Remove from the oven. Carefully open the packets and remove the lemon rounds. Serve the baked farro and fish topped with the pepper-caper mayo and the juice of the remaining lemon half (discarding the seeds). Serve with the lemon rounds as a garnish, if you’d like. Enjoy!
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