30 minutes
A beautifully cooked dish featuring herb-buttered cod with fennel, shallots, and a burst of citrus flavor from oranges.
Fennel Bulb, stalks discarded, bulb halved, cored, and sliced into ¼-inch strips
each
Large Shallots, sliced thin
each
Unsalted Butter, softened
tablespoons
Tarragon, minced
teaspoons
Garlic Clove, minced
each
Orange Zest, grated
teaspoons
Oranges, peeled, quartered, and cut crosswise into ¼-inch-thick pieces
each
teaspoons
teaspoons
cups
Cod fillets, skinless, 1 to 1 ¼ inches thick
0 oz
1. Prepare the Fennel and Shallots
Combine the sliced fennel and shallots in a microwave-safe bowl. Microwave on high for 3 to 4 minutes until the fennel starts to wilt.
2. Preheat the Oven
Preheat your oven to 450 degrees, placing the rack in the lower-middle position.
3. Prepare Herb Butter
In a small bowl, mix together the softened butter, 1 teaspoon of minced tarragon, minced garlic, orange zest, ¼ teaspoon of salt, and ⅛ teaspoon of pepper.
4. Prepare Orange Mixture
In another bowl, combine the orange pieces with the remaining teaspoon of tarragon.
5. Assemble Foil Packets
Cut eight 12-inch-long sheets of aluminum foil. Place the fennel-shallot mixture evenly on four of the foil sheets, and drizzle each mound with a tablespoon of dry vermouth.
6. Season Cod Fillets
Pat the cod fillets dry with paper towels, then season them lightly with salt and pepper. Place one fillet on each mound of fennel and shallots.
7. Add Herb Butter
Spread the butter mixture over the top of each fillet, ensuring it covers the fish evenly.
8. Seal Foil Packets
Top with the remaining four foil sheets and crimp the edges together, folding them over three times to form a secure seal.
9. Bake the Fish
Place the foil packets on a rimmed baking sheet and bake in the preheated oven for 15 minutes.
10. Serve
Carefully open the packets, slide the fish and vegetables onto plates, and spoon the orange and tarragon mixture over the top.
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