Parchment Baked Cod with Tomatoes with Fennel, Thyme and Tomatoes

Slice ½ pound juicy fresh tomatoes in half (cherry tomatoes) or into slices if using larger ones. Toss them in a bowl with 1 finely chopped garlic clove, ½ teaspoon fennel seed, ½ teaspoon freshly ground black pepper, 1 tablespoon of the olive oil, and ½ teaspoon salt.

Remove the tough outer layer from 1 small fennel bulb. Thinly shave the fennel with a mandoline or a sharp knife and combine in another bowl with the remaining tablespoon of olive oil, 1 teaspoon fresh lemon juice, ¼ teaspoon salt, and the thinly sliced leek.

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 ½ cup each) 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 each portion, if using.

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.

Place the packages on 2 rimmed baking sheet (2 per sheet) and bake for 10 minutes. Let them rest 10 minutes.

Transfer the packages to serving plates and cut open with scissors – sprinkle the fish with reserved fennel fronds and serve immediately.