Look for the MSC blue fish label to shop sustainable
Prep time
10 mins
Cooking Time
20 mins
Serves
2
Ingredients
Ingredients
Cod:
- 2 5-oz MSC certified, fresh (or thawed) skinless cod filets
- Kosher salt and white pepper, to taste
- Olive oil, for drizzling
- 2 shallots, very thinly sliced
- 2 large garlic cloves, very thinly sliced
- 1 lemon, peel and pith removed, thinly sliced
- 4 sprigs tarragon
- 2 Tbsp dry white wine
- 2 tsp honey
- ¼ tsp chili flakes, optional
- 2 Tbsp unsalted butter
Salad:
- 1 large fennel bulb, trimmed
- 2 large oranges, peel and pith removed
- 1 Tbsp dijon mustard
- 1 Tbsp rice vinegar
- 3 Tbsp olive oil
- Salt and pepper, to taste
Method
Method
- Preheat oven to 400°F. Fold two 12 x 16-inch pieces of parchment in half lengthwise. Cut each sheet of parchment into a large, wide heart shape. Set aside.
- Prepare cod by patting both filets dry and seasoning both sides with a pinch of salt and white pepper.
- Divide up the sliced shallots, garlic, lemon and tarragon sprigs so you have enough for both filets.
- Open one of the parchment sheets up. Drizzle with olive oil and use a brush or your hands to spread it evenly across the paper, right to the edges. This will help the parchment package hold in steam as the fish cooks.
- Starting on the right parchment page, arrange half of the shallot slices followed by the garlic, lemon and tarragon. Make sure to place everything in the middle of the parchment, slightly closer to the middle crease so you have enough space when it comes time to start crimping.
- Place cod on top of the tarragon. Drizzle with 1 tsp honey, some chili flakes and finish with 1 Tbsp butter.
- To create the packet for the fish to cook in, start by folding over the left parchment page. Then, beginning at the top of the heart, make little overlapping pleats to form a seal. Before reaching the very bottom of the heart, pour 1 Tbsp of wine into the opening and then seal it, tucking the final pleat underneath.
- Repeat process with the other cod filet. Let both stand at room temperature for 10 before continuing.
- Place packets in a single layer on a large rimmed baking sheet. Bake fish until just cooked through, about 12-15 minutes. A metal skewer inserted into the center of the fish through the parchment should be warm to the touch.
- As the fish cooks, you can prepare the salad. Thinly slice fennel using a mandolin or very sharp knife. Place into a bowl and set aside.
- Gently cut orange segments over a bowl to catch the juices for the dressing. Squeeze excess juice from the orange membranes. Mix orange juice with mustard, vinegar, oil, salt and pepper. Toss salad with dressing just before serving.
- To serve, tear open the parchment carefully and serve alongside salad.