Parchment Baked Cod with Tomatoes with Fennel, Thyme and Tomatoes
Serves 430 mins prep40 mins cook
Simple and elegant Mediterranean-style parchment cooked cod recipe is the best, foolproof way to cook flaky white fish and clean up is so easy!
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What you need
Instructions
0 Preheat oven to 450 (220 C) degrees. 1 Toss the tomatoes with the garlic, fennel seed, black pepper, 1 tablespoon olive oil and 1/2 teaspoon salt in a bowl. 2 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, ¼ teaspoon salt, lemon juice and the leek. 3 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. 4 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. 5 Place the packages on 2 rimmed baking sheet (2 per sheet) and bake for 10 minutes. Let them rest 10 minutes. 6 Transfer the packages to serving plates and cut open with scissors – sprinkle the fish with reserved fennel fronds and serve immediately.View original recipe