Spanish Cod with Chorizo and Fennel

Name: Spanish Cod with Chorizo and Fennel
Prep time: 25 min
Total time: 40 min
Ingredients: 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

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Martha Stewart Test Kitchen

Updated on January 14, 2019

spanish cod with chorizo and fennel recipe plate — Photo: Sidney Bensimon

Prep Time:

25 mins

Total Time:

40 mins

Servings:

4

Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.

Ingredients

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
¼ cup dry white wine, such as Sauvignon Blanc
1 small orange
Extra-virgin olive oil and toasted sliced baguette, for serving

Directions

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.

Originally appeared: Martha Stewart Living, April 2018