Cod en Papillote with Blood Orange and Fennel
Cooking en papillote is a no-fuss, simple way to cook fish that doesn’t make a mess out of your kitchen. In this recipe, we use cod, blood orange and fennel with salty olives and capers for an aromatic dish that will transport you right to the French coast. The parchment paper packets trap in the moisture from the cod and citrus, leaving you with a tender, flaky fish and a flavorful sauce that begs to be sopped up with some crusty bread. The magic of cooking en papillote is that it can also be easily scaled down for one or up to four. Serve with rice pilaf, steamed cous cous or a green salad, if you’re keeping it light.