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COD ORANGE FENNEL
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A SWEET AND SATISFYING COMBINATION THAT ADDS OOMPH TO ANYTHING YOU MIGHT HAVE HANGING AROUND THE FRIDGE.

Posted 25 June 2014 by The Saucy Fish Co.

What You Need.

Serves 2.

2 x 120g portions of cod, skinless

125g salted butter, softened

1 orange, zested

¼ fennel bulb, finely chopped

1 tbspn Dill, finely chopped

All purpose cling-film

2 even-sized rectangles of Greaseproof paper

How You Make It.

STEP 1:Into the butter, add dill, fennel and orange zest, mix well.

STEP 2:Transfer to cling-film and roll into sausage shape, leave to set in fridge.

STEP 3: Place cod on grease-proof paper, cut butter into two half inch slices and place on top of the cod.

STEP 4:Cooking 'en papillote': With pastry brush, wet edges of paper, fold over excess paper and crimp edges to create airtight seal.

STEP 5:Place both parcels on baking tray and cook at 180°C for 10-15 minutes.

STEP 6:Tear open parcel and serve.

Saucy Chef's Tasty Tip: Tear open parcel and serve.

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