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1
Position oven rack in the center of oven; preheat to 400u00b0.
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2
Have ready four 12-inch squares of foil; lightly oil the dull sides of the foil squares; fold each square in half.
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3
Heat the oil in a big skillet over med-high heat; add in the red pepper and cook, stirring often, just until it begins to soften, about 1 minute.
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4
Add the scallions, ginger, and garlic; stir until the garlic gives off its aroma, about 30 seconds.
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5
Remove from the heat, add the sugar snap peas, and stir just until they are coated with the oil.
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6
Season the vegetables lightly with salt and pepper (the soy sauce and ginger will provide salt and heat).
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7
Lightly season the cod with salt and pepper; open a foil square and place a fillet on the bottom half; top with 1/4 of the vegetables, 1 tablespoon soy sauce and 1 tablespoon butter, cut into a few pieces.
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8
Sprinkle 1/4 of the chopped cashews; fold the square over to enclose the fish and vegetables, and tightly crimp the edges closed.
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9
Place on a large baking sheet; repeat with the remaining fish, vegetables, soy sauce, and butter.
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10
Bake for 15 minutes; remove from the oven and let stand for 5 minutes (this will complete the cooking of the fish).
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11
To serve, place a foil packet on each dinner plate; allow everyone to open each foil package by piercing it with the tip of a sharp dinner knife.
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12
You can spill the contents of the package onto each plate or eat directly out of the foil.
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13
Take care--the escaping steam can be very hot.
