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Fish en Papillote with Fennel and Orange

A way to cook your fish that is as healthy as it is fancy! Baking your fish en papillote is a nice treat for a dinner party, or even on a regular evening in. You can steam whatever type of fish or veg you want inside the parchment paper.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 4 people

Ingredients
  

  • 4 fillets fresh cod fish aim for about 1/2 pound per person of fish
  • 1/2 orange cut into round slices
  • 1 medium fennel cut into half moon slices and retaining the fennel fronds
  • 8 tsp. capers
  • 4 tsp. butter at room temperature
  • extra virgin olive oil
  • sea or kosher salt
  • black pepper
  • parchment paper cut into 4 sheets measuring 18-20 inches

Instructions
 

  • To prepare the parchment paper, group all 4 sheets and fold directly in half. Stencil (if you wish) a half heart shape or semi-circle shape on one side and then proceed to cut. When you unfold the parchment paper, you should have a heart or circular shape.
  • To prepare your fennel, after you've washed the fennel, remove the stalks from the top of the bulb. Cut the fennel fronds from the stalks. Keep the fennel fronds, as they're going to be used to garnish the fish. Discard the stalks. Starting lengthwise from the centre of the fennel, cut in half and then cut the fennel into half moon slices.
  • On each sheet of parchment paper, add a handful of cut fennel to the left side of the fold. Drizzle with a bit of extra virgin olive oil.
  • Place fish fillet on top of the fennel. Season with salt and black pepper. Add 1-2 tsp. of capers on top and 1 tsp. of butter.
  • Add a couple slices of orange on top of the fish and garnish with some of the fennel fronds.
  • To seal the parcels, fold the other side of the parchment paper over. Starting from the bottom, make small folds every 1/2 inch to 1 inch all the way around until completely sealed. Make sure to tuck in any loose ends, as you don't want the air to escape when steaming in the oven.
  • Place on baking tray and repeat for the other 3 cod fillets.
  • Add baking tray to oven pre-heated to 400 degrees F. Bake for 15 minutes. After 15 minutes, all of the parcels should be puffed up. Do not open your oven while the fish is steaming, otherwise the parcels will deflate.
  • When finished cooking, remove from oven and set aside for about 5 minutes. Cut open the fish en papillote, serve and enjoy!