Cod Baked in Foil

People cook food in packages all over the world—the tamale counts as one, too—but leave it to the Italians to do it simply. In Rome, you would have this with bass or turbot, but really it can be made with any fillet you like.

Cooking in packages requires a small leap of faith to determine that the food is done, because once you open the packages you want to serve them. This method has always worked well for me.