The French Women Don't Get Fat Cookbook by Mireille Guiliano

Author:Mireille Guiliano
Language: eng
Format: epub
Publisher: Atria Books

COD WITH FENNEL AND ORANGE EN PAPILLOTE

· SERVES 4 ·

4 tablespoons olive oil plus additional for parchment paper

4 (4- to 5-ounce) cod fillets

Salt and freshly ground pepper

1 fennel bulb, stalks removed, cored, and thinly sliced

1 orange, cut into 4 thick slices

1 teaspoon slightly crushed fennel seeds

2 teaspoons grated orange zest

Pinch of fleur de sel

1. Preheat the oven to 400 degrees.

2. Cut four pieces of parchment paper into 12- × 16-inch rectangles and brush the centers with olive oil. Place 1 cod fillet in the center of the parchment paper and season to taste. Top with sliced fennel and 1 slice of orange and season again. Seal the packet by bringing the sides up to the center and folding them down tightly. Seal the ends by folding each in tightly. Repeat with the remaining ingredients, creating four packets.

3. Place the packets on a baking sheet and bake for 15 to 20 minutes (the packets will be puffed and lightly browned). Remove from the oven and place one packet on each plate.

4. Meanwhile, place 4 tablespoons olive oil in a small saucepan with the fennel seeds and orange zest and warm over low heat until fragrant, about 7 minutes. Remove from the heat and pour into four small ramekins.

5. Serve each papillote accompanied by a small ramekin of olive oil and some fleur de sel.

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