Cod and Fennel Papillotes

Allergies: Fish4 ServingsCalories: 352 per serving

Ingredients

  • 2 lbs cod, fillets
  • 6 cups fennel, bulbs, thinly sliced
  • 2 cups green peppers, thinly sliced
  • 2 tbsp dill, branches
  • 1 pinch saffron
  • 2 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp cumin
  • sea salt and pepper, to taste

Directions

  1. In a pan, heat olive oil then add fennel and cook slowly. Add peppers and anise seeds and cook until tender. Set aside.
  2. Divide half of the dill branches equally on four sheets of aluminum foil. Add vegetables and cod fillets.
  3. Drizzle olive oil over each filet and garnish with remaining dill and saffron. Season.
  4. Fold foil to make tightly sealed envelopes. Cook the envelopes on the barbecue over medium-high heat or in the oven at 350 degrees for 8 to 10 minutes or until fish “flakes” easily.
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