GARLIC AND DILL SEAFOOD BAKE

GARLIC AND DILL SEAFOOD BAKE 1 cup unsalted butter melted 3 tbsp fresh dill finely chopped 2 tbsp garlic minced 1/4 tsp salt or to taste 1 pinch black pepper to taste 24 oz baby red potato (1 bag) 4 fillets cod (big as you can find) or other white fish (halibut, flounder, etc) 30 shrimp raw, peeled and deveined with tail on 2 medium lemon sliced (12 slices total) 4 ears corn husked and halved Preheat oven to 350 degrees F. Tear off 8 pieces of aluminum foil, roughly 2-3 feet in length. Separate the foil in groups of 2 and lay one on top of the other, so that you have 4 groups of double layered foil (1 for each cod fillet). Lightly spray the top piece of foil with cooking spray. In a small bowl, melt the butter in the microwave (about 1 minute). Add chopped baby dill, garlic, plus salt and pepper (to taste) to bowl. Mix ingredients together, then set aside. Arrange the food on the aluminum foil: Lay the fish filet in the middle of the foil, lengthwise, so that the long sides of the cod are parallel to the long sides of the foil. Arrange 6 shrimp on top of the fish, then place the 2 corn halves and 1/2 - 3/4 cup of baby red potatoes around the sides of the fish. Drizzle 1/4 of the dill butter mixture on top of everything, particularly on the shrimp. Finish by placing 2-3 lemon slices on top of the shrimp. Wrap the foil around the food, pinching the sides to ensure that it's sealed. If the seams won't close, just wrap another piece of aluminum foil around it. Place prepared seafood packets on a large baking sheet, seam side up. Repeat this step for the 3 other seafood bakes. Bake time depends on the size of the fish fillet. If 8 oz or smaller, bake in the oven for 25-30 minutes. If 8 oz or larger, bake 30-40 minutes. The best way to tell when the seafood packet are done is when the corn, butter, and garlic are very fragrant through the foil. Serve immediately, directly in the foil, with buttered rolls or a side of rice.