Cod Baked in Foil with Leeks and Carrots from Cook’s Illustrated ★★½

Used some leeks from our garden to make this, which felt satisfying. I also like the ease of making foil packets (which one could even assemble ahead of time), in which the dish cooks all at once, and makes cleanup a breeze.

The finished product was pretty good, but I felt like the flavor was a bit off-balance. I used vermouth instead of dry white wine, but I think the dish turned out too sweet. The vegetables were also a bit undercooked. Served with some braised kale on the side.