Foil tents steam cod in fragrant scallion and garlic blend

Using foil to make a tent in which cod can steam in its own juices gives a very delicate, fragrant result. That’s the word from food writer, chef and food show host Ainsley Harriott.

His cookbook "Ainsley Harriott’s Low-Fat Meals in Minutes" (DK, 2003, $20) makes good menu reading, but it’s also practical — as the following recipe indicates. Like others in the book, it uses simple fresh ingredients, is really low in fat, and takes less than 20 minutes to make.

The book’s recipes range from soups to desserts, many shown in color photos, and there’s a bonus of helpful basic information and tips packed into the book.

You can bake the foil-wrapped fish on the grill outdoors or in the oven. The real beauty of this dish is the aroma that fills the air when you pop open the foil corner, Harriott says.

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