As you are reading this we are sitting happily in Cape Cod, enjoying our summer vacation at the beach. I was impatiently waiting for this week of relaxation, sand, ocean air and excessive amount of seafood. To prepare for the trip we made this seafood bake at home. It’s based on this recipe, but I also found some inspiration from my Legal Seafood Cookbook. I’ve made this many times before and it never fails. The potatoes are nicely done, the corn is perfect and the cod and shrimp are divine. My favourite part is dipping a piece of crusty bread in the flavourful broth.
- 2 tablespoons butter, room temperature
- 2 tablespoons finely chopped fresh green onions or chives, plus more for garnish
- 1 small garlic clove, minced
- Coarse salt and ground pepper
- 8 ounces young yellow potatoes, scrubbed and thinly sliced
- 1 pound skinless cod fillet, cut into four equal pieces
- 8 ounces frozen uncooked medium shrimp (peeled and deveined), thawed
- 2 ears corn, quartered
- 1 lemon, thinly sliced
- Heat grill to medium. In a small bowl, combine butter, chives, and garlic; season with salt and pepper. Set aside.
- Fold four 14-inch squares of heavy-duty aluminum foil in half, forming 4 rectangles. Assemble packets: On one half of each of four folded pieces of heavy-duty foil, dividing ingredients evenly, arrange potatoes in a single layer; top with cod, then shrimp. Place 2 pieces of corn on the side. Season with salt and pepper. Add a dollop of the butter mixture and two lemon slices. Fold foil over ingredients, and crimp edges tightly to seal.
- Place packets on grill, with potato layer on the bottom. Cook, rotating (but not flipping) packets occasionally, until fish is just cooked through and potatoes are tender, about minutes.
- Remove from grill. Slit packets open, and transfer contents to serving bowls. Garnish with chives; serve with pieces of french bread.