Simple Orange-Scented Cod with Fennel and Tomatoes

This elegant seafood dish pops with tart orange and heady fennel. The best part? You'll have dinner on the table in about 15 minutes.

By Olivia Hayo / Photography By Olivia Hayo | November 11, 2018

Ingredients

1 pound cod or other flaky white fish, cut into 4 (4-ounce) portions
1 teaspoon sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 28-ounce can whole peeled tomatoes, drained
2 garlic cloves, thinly sliced, divided
1 large fennel bulb, fronds reserved, thinly sliced lengthwise, divided
4 tablespoons dry white wine, divided
4 teaspoons orange marmalade, divided
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil, divided

Instructions

Preheat oven to 400 degrees.

Fold 4 pieces of parchment paper (12” x 16”) in half, then open them flat on a work surface. Place a portion of fish on each sheet, just to side of the fold. Sprinkle each piece with 1/4 teaspoon of salt and pepper.

To each piece of fish add: 2-3 whole peeled tomatoes, 1/4 of the garlic and fennel, 1 tablespoon white wine, 1 teaspoon orange marmalade, 1 tablespoon butter, 1/2 tablespoon extra virgin olive oil, and a few fennel fronds.

Close the parchment by crimping together the edges in an overlapping pattern starting at one corner and working all the way around to form a half-moon shaped envelope.

Place the envelopes on a rimmed baking sheet(s) and bake for 10 minutes. Remove from the oven and let rest for 10 minutes.

Transfer the envelope to serving plates and cut or tear open. Garnish with reserved fennel fronds and serve immediately with good toasted bread.