The “en papillote” method of cooking is perfect for light, white fish that can easily be overcooked and dry. Keep in mind that since the fish is wrapped in paper, it cooks with vapor and will keep the fish very moist; with a glistening texture that is somewhat transparent. This is because the moisture has been locked in and retained by the parchment paper. You will know that your fish is cooked because it was in the oven for 20 minutes and because you will be able to flake it with a fork. If fish is raw it won’t flake. Orange and fennel are great clean summer flavors but feel free to use your own herbs. Just make sure that you are careful with stronger herbs in accompanying a delicate white fish as it will take it over. This would apply to herbs such as Rosemary, Sage and basil.
One lb. of Scrod (small cod) or any other white flakey fish like Halibut, Red Snapper or Bass.
One sliced whole orange
1/2 of shaved fennel
salt to taste
drizzle of olive oil
Preheat oven to 375.
Place filet on parchment paper, salt and pepper to taste. Then lay slices of orange and shaved fennel on top and drizzle with extra virgin olive oil. Wrap the fish by rolling sides up tightly in a half moom shape — almost resembling an empanada.
Bake at 375 for 20 minutes. Allow to rest for 5 minutes and serve in it’s packet.