Cooked - Spanish Cod With Chorizo And Fennel

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spanish Cod With Chorizo And Fennel

4.0

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

0.25 cup dry white wine, such as Sauvignon Blanc

1 small orange

Extra-virgin olive oil and toasted sliced baguette, for serving

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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🐟Seafood

Cuisine🇪🇸Spanish

Occasions🍽️Dinner Party📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 90 weeks ago

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