Steamed Cod with Crisp Vegetables

• 16 thin asparagus, halved crosswise
• 1/4 pound snow peas
• 1 small zucchini, quartered lengthwise and sliced 1/4 inch thick
• 1 small red bell pepper, thinly sliced
• 1/2 cup chopped mixed herbs, such as tarragon, chives and parsley
• Kosher salt and freshly ground pepper
• Four 6-ounce cod fillets
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter

1. In a large pot fitted with 2 stackable steamer baskets or in 2 pots each fitted with a steamer basket, bring 1 inch of water to a boil.
2. Tear off four 15-inch-long sheets of foil.
3. Mound one-fourth of the vegetables in the center of each sheet.
4. Sprinkle the vegetables with the herbs and season with salt and pepper.
5. Set a cod fillet on each mound of vegetables and season with salt and pepper.
6. Top each with 1 tablespoon of wine and 1/2 tablespoon of butter.
7. Fold up the foil edges and seal.
8. Transfer the packages to the steamer baskets.
9. Cover and steam for 15 minutes.
10. Transfer the packages to a large rimmed platter and let rest for 5 minutes.
11. Open the packages carefully, slide the fish and vegetables along with any juices onto plates and serve.

thin, snow peas, zucchini, red bell pepper, mixed herbs, kosher salt, cod fillets, white wine, unsalted butter

Taken from www.foodandwine.com/recipes/steamed-cod-with-crisp-vegetables (may not work)