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Parchment Roasted Cod with Fresh Fennel, Tomatoes and Thyme

Parchment-Baked Cod with Fennel, Thyme and Tomatoes

Prep

Cook

Total

Yield 4 servings

This healthy Mediterranean-style fish recipe is the best, foolproof way to cook flaky white fish - and clean up is so easy!

Ingredients

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss the tomatoes with the garlic, fennel seed, black pepper, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl.
  3. Remove the tough outer layer from the fennel bulb. Thinly shave the fennel with a mandoline or a sharp knife and combine in another bowl with the remaining tablespoon oil, 1/4 teaspoon salt, lemon juice and the leek.
  4. Fold 4 pieces of parchment paper (12 x 16 inches) in half, then open them flat on a work surface. Place an equal portion tomatoes (about ¼ cup) on the sheets to one side of the fold. Place a portion of fish over the tomatoes. Sprinkle the fish with a little salt, then top with some of the fennel mixture, 1 tablespoon butter and a thyme sprig. Sprinkle 1 teaspoon of the Pernod over if using.
  5. Fold the parchment to close. Starting at a corner, make overlapping pleated folds all around to form a half-moon shaped package. The packages can be prepared ahead and refrigerated up to 4 hours in advance of baking.
  6. Place the packages on 2 rimmed baking sheet (2 per sheet) and bake for 10 minutes. Let them rest 10 minutes.
  7. Transfer the packages to serving plates and cut open with scissors – sprinkle the fish with reserved fennel fronds and serve immediately.

Notes

The packages can be prepared ahead and refrigerated up to 4 hours in advance of baking.

Pernod is an anise-flavored liqueur from France. If you don't have it, leave it out or substitute an equal amount of dry white wine.

Courses seafood

Cuisine french

Recipe by Familystyle Food at https://familystylefood.com/parchment-roasted-cod-provencal/