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Home Recipes
Dinner

Spanish Cod with Chorizo and Fennel

This parchment-parcel fish preparation uses cod, but tilapia is an excellent alternative. Though it's cooked in the oven, the fish steams inside the package. Fennel, chorizo, cherry tomatoes, garlic, and orange bring the colors and flavors of Spain to the dish.

Ingredients :

    1 fennel bulb, halved and thinly sliced (1 ½ cups), fronds reserved
    5 ounces Spanish chorizo, cut into ¼-inch slices (1 cup)
    4 skinless cod fillets (each 4 ounces)
    Kosher salt and freshly ground pepper
    3 ounces cherry tomatoes, halved, or quartered if large (½ cup)
    2 cloves garlic, thinly sliced (4 teaspoons)
    2 tablespoons unsalted butter
    ¼ cup dry white wine, such as Sauvignon Blanc
    1 small orange
    Extra-virgin olive oil and toasted sliced baguette, for serving

Direction :

    Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.
    Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.

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