This is a delicious and very easy dish. Steaming fish in a parchment paper packet is simple and quick taking just 15 minutes or so in the oven. The packets can be assembled a couple of hours ahead for easy timing. The fragrant steam escaping when you open the packet as a treat and an impressive display for guests.
Ingredients (per serving)
5-6 ounce cod fillet. Select a fillet about an inch thick. The packet requires enough time to steam the vegetables, thinner fillets will cook too fast.
1 tbsp unsalted butter
1 clove garlic, minced
4 thin slices of fresh fennel
1 large carrot sliced into thin coins
2 tsp dried chervil
1 tsp fresh Italian parsley finely minced
1 tbsp white wine
1 tbsp olive oil
salt and pepper.
The packets can be made with foil or parchment paper.
Preheat oven to 400 degrees.
Place the fennel and carrots in a small bowl, add olive oil and sprinkle with salt and pepper.Toss to marinate for about 10 minutes.
While the veggies are marinating, mix the butter and chervil and set aside.
Rinse the fish, pat dry, and season with salt and pepper.
Place the fennel slices on the bottom of the packet.
Lay out the carrots on top of the fennel in overlapping rows.
Drizzle the wine over the vegetables.
Place the fish on top of the carrots and fennel.
Spread the butter mixture evenly over the fish.
Sprinkle with parsley.
Tightly enclose the fish and veggies in the packet sealing the edges tightly.
Place on baking sheet in oven for 15 minutes if the fish is at room temp. If made ahead and refrigerated increase cooking time to 18 minutes.
Remove and serve immediately.
Enjoy!
