Fresh, light ingredients are featured in this flavorful fish recipe, which is packed with nutrients, low in fat, and simple to prepare any time of year. I use cod, but any firm white fish will work equally well. If using thinner cuts like tilapia or snapper, decrease cooking times and check frequently.
Pair this light meal with a fruity, crisp Pinot Grigio or a slightly sparkling Spanish cava.
Cod with Fennel and Orange En Papillote
4 tablespoons olive oil (approximately)
4 cod fillets
Salt and black pepper
1 fennel bulb, thinly sliced
1 orange, cut into 4 thick slices
2 teaspoons grated orange zest
Preheat oven to 400°F.
Cut four pieces of parchment paper into 12 x 16 inch rectangles and brush the centers with olive oil. Place 1 cod fillet in the center of parchment paper and season with orange zest, salt and black pepper. Top with some of the sliced fennel and 1 slice of orange and drizzle with olive oil. Seal the packet by bringing the sides up to the center and folding them down tightly. Seal the ends by folding each in tightly. Repeat with remaining ingredients, creating four packets.
Place the packets on a baking sheet and bake 15 to 20 minutes or until fish is done. Remove form the oven and serve each diner one of the packets.
Frozen cod fillets are $4.99/ lb this week at Safeway.
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