Cod en Papillote with Blood Orange

25 Mins

Prep Time: 25 minutes

Serves 2

Ingredients:

1/2 bunch Fennel, trimmed and shaved thinly
1/2 Red Onion, sliced thinly
2 Blood Oranges, juiced
12 oz Pacific Cod, defrosted (any other white fish will work beautifully here too!)
2 Tbsp. Butter, sliced
2 Tbsp. Olive Oil
1/2 Tbsp. Vinegar
Salt and Pepper to taste

Preheat the oven to 375 degrees. In a large mixing bowl, toss together the fennel, red onion, orange juice, olive oil and vinegar. Season with a pinch of salt and pepper. Cut the fish fillet in half. Place each piece of fish on one side of a square piece of parchment paper and top with the fennel mixture and any remaining orange juice. Season with a pinch of salt and pepper.

Seal the parchment packs by folding over the square. Fold the parchment tightly along the outside edge, curving around the fish and sealing it inside. Place in the oven on a baking sheet for 8-10 minutes until the fish is cooked through and completely opaque.

25 Mins blood carrot cod Dinner fennel Fish French onion orange Recipe winter