These little parcels are super easy, healthy and pack a ton of flavour. Cod is used but can be substituted with any other firm fleshed white fish. Serve these flavour bombs in their parchment paper packets alongside my recipe for “dolled up green beans” an watch your guest’s eyes roll back as they tear open their aromatic gifts and silence overtakes the table.
4 nice pieces, about 4 oz cod (prepared by your fish monger)
1 tbsp olive oil
1 bulb of fennel (trimmed and sliced thinly)
2 yellow bell pepper (cut into matchsticks)
1 tbsp fresh thyme (chopped)
2 cloves garlic (minced)
1 French shallot (thinly sliced)
1 leek, white part only (sliced very thin into matchsticks)
1 cup cherry tomatoes (halved)
1 cup kalamata olives
1/2 cup white wine
zest and juice of 1 large orange
Salt and freshly ground pepper
1 blood orange (peeled, sliced thinly)
2 tbsp fresh Italian flat leaf parsley (rough chopped)
2 tbsp fresh dill (rough chopped)
Preheat oven to 400 F. Prepare 4 large square pieces of parchment paper for parcels and a baking sheet.
In a skillet, heat the olive oil over medium heat. Sauté the fennel, bell pepper, leek, thyme, garlic, olives, shallot and cherry tomatoes until vegetables start to caramelize.
Deglaze the pan with white wine and orange juice with zest. Reduce liquid by two thirds, remove from heat and cool slightly.
In the centre of each parchment sheet, place a mound of 1/4 of the vegetables so you have 4 equal mounds.
Top each mound with a piece of fish and season liberally with salt and pepper, scattering the more colourful veggies along the top of the fish.
Arrange a few slices of blood orange on the top of each piece of fish and sprinkle with parsley and dill.
Neatly pull up the sides of the parchment paper and scrunch together to create parcels.
Bake on the baking sheet for 10 minutes or until the fish is cooked through.