Parchment Baked Cod With Tomatoes Fennel And Thyme

Delicate cod fillets infused with the bright, anise flavor of fennel and the sweetness of fresh tomatoes, all wrapped up in a tidy parchment package.

This elegant, effortless dish is sure to impress, and with minimal cleanup to boot!

Ready Time

40 mins

Yields

6 servings

Ingredients

6 cod fillets (6 ounces each)
2 large fennel bulbs, thinly sliced
2 large tomatoes, diced
4 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
6 pieces of parchment paper (large enough to wrap each cod fillet)

Instructions

Preheat your oven to 400°F (200°C). Rinse the cod fillets under cold water, pat them dry with paper towels, and set them aside.

In a large bowl, combine the sliced fennel, diced tomatoes, minced garlic, olive oil, thyme leaves, salt, black pepper, and red pepper flakes (if using).

Toss gently to combine. Cut out six large pieces of parchment paper, one for each cod fillet.

Place a cod fillet in the center of each piece of parchment paper, leaving a 1-inch border around the fish.

Divide the fennel and tomato mixture evenly among the six pieces of parchment, spooning it over the cod fillets. Fold the parchment paper over the cod and vegetables, making sure to seal the edges tightly.

Place the packets on a large baking sheet.

Bake for 12-15 minutes or until the cod is cooked through and flakes easily with a fork. Remove from the oven and let the packets rest for 1-2 minutes before serving.

Serve hot, opening the packets at the table to release the steamy aroma.

Notes

Use fresh, high-quality cod fillets for the best flavor and texture. If you can’t find fresh cod, frozen will work too, just thaw it first.

Fennel can be a bit tricky to slice, try to get thin, even slices so they cook evenly.

If you’re not a fan of fennel, you could substitute it with sliced onions or bell peppers. Use ripe, flavorful tomatoes for the best flavor.

You can also use cherry tomatoes or grape tomatoes, just halve or quarter them depending on their size.

Don’t overmix the fennel and tomato mixture, you want the flavors to meld together but still keep their individual textures. Make sure to seal the parchment paper tightly to trap all the juices and steam inside.

If you’re worried about the paper not sealing, you can use a little bit of water to help it stick together.

Don’t overcook the cod, it should flake easily with a fork when it’s done. If you prefer your fish more or less cooked, adjust the cooking time accordingly.

Let the packets rest for a minute or two before serving, it allows the juices to redistribute and the cod to stay moist.

Serve immediately, opening the packets at the table adds to the drama and aroma of the dish!