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Gallery Spanish Cod with Chorizo and Fennel Credit: Sidney Bensimon Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved 5 ounces Spanish chorizo, cut into 1/4-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 (1/2 cup) 2 cloves garlic, thinly sliced (4 teaspoons) 2 tablespoons unsalted butter 1/4 cup dry white wine, such as Sauvignon Blanc 1 small orange Extra-virgin olive oil and toasted sliced baguette, for serving

Gallery Spanish Cod with Chorizo and Fennel Credit: Sidney Bensimon

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Spanish Cod with Chorizo and Fennel      Credit: Sidney Bensimon

Spanish Cod with Chorizo and Fennel

Credit: Sidney Bensimon

Spanish Cod with Chorizo and Fennel

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Recipe Summary

prep: 25 mins total: 40 mins

Servings: 4

prep: 25 mins

total: 40 mins

prep:

25 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved 5 ounces Spanish chorizo, cut into 1/4-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 (1/2 cup) 2 cloves garlic, thinly sliced (4 teaspoons) 2 tablespoons unsalted butter 1/4 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.

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All Reviews for Spanish Cod with Chorizo and Fennel

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spanish Cod with Chorizo and Fennel

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest