Cod en papillote with fennel, orange and wholemeal bread

Ingredients

For 1 serving

• Cod200 g
• Fennel1
• Orange1
• Whole wheat bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: October – April

Method

1. Heat a conventional oven to 190 °C. Wash the orange and cut 3–4 thin slices from the middle, keeping the ends for juice.
2. Trim the tough base and outer layers of the fennel and slice it thinly, about 3 mm.
3. Lay out a large sheet of baking paper, make a bed of fennel, place the patted-dry cod on top, season with salt and pepper and cover with the orange slices.
4. Close the parcel by rolling the edges tightly and bake for 18–20 minutes, until the cod is opaque white and flakes with a fork.
5. Open the parcel, squeeze the juice of the remaining orange over the fish and drizzle with the oil.
6. Serve straight away with the wholemeal bread to mop up the citrus juices.