En Papillote - Blood Orange, Olive, Fennel & Cod
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 fillet of firm white fish
  • 1 blood orange
  • 1 lemon
  • 8 black olives, sliced
  • 2 Tbs. chopped fresh fennel fronds
  • red pepper flakes
  • 1 Tbs. butter, cut into small cubes
  • salt and pepper to taste
  1. Rinse fillets and pat dry. Sprinkle with salt and pepper. Place each on separate sheet of aluminum foil.
  2. Slice ½ of the blood orange and ½ of the lemon into thin slices With a sharp knife remove the peel and pith. Reserve other half of citrus to wedge for garnish.
  3. Top each fillet with ½ of the blood orange and lemon slices, black olives, fennel fronds, butter.
  4. Sprinkle with red pepper flakes.
  5. Enclose fillets in foil pouches and put on baking sheet.
  6. Cook at 500 degrees until fish flakes. Approximately 10-15 minutes depending on thickness.
  7. Remove from pouches and serve garnished with citrus wedges.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2016/03/en-papillote-blood-orange-olive-fennel-cod.html/