Soften 4 tablespoons butter on counter for 30 minutes.
Grate lemon zest.
Cut 1 lemon into wedges.
Peel and mince 2 garlic cloves.
Mince thyme.
Mince parsley.
Peel 2 carrots and cut into ⅛-inch-thick matchsticks.
Trim off and discard dark green parts and root ends from 2 leeks.
Cut leeks into ⅛-inch-thick matchsticks.
Combine butter, ¼ teaspoon lemon zest, 1 teaspoon garlic, thyme, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl.
Combine parsley, remaining 1 teaspoon zest, and remaining 1 teaspoon garlic in another small bowl; set aside.
Place carrots and leeks in medium bowl and season with salt and pepper.
Divide carrot and leek mixture among foil sheets, mounding in center of each.
Pour 1 tablespoon vermouth over each mound of vegetables.
Pat four 6-ounce skinless cod fillets dry with paper towels.
Season fish with salt and pepper.
Place 1 fillet on top of each vegetable mound.
Spread one-quarter of butter mixture on top of each fillet.
Notes
* Haddock, red snapper, halibut, and sea bass also work well in this recipe as long as the fillets are 1 to 1ΒΌ inches thick.
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Recipe by Cooking Outdoors at https://cooking-outdoors.com/foil-cooking-cod-on-the-grill-2/