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!