For ➍1 fennel bulb, halved & thinly sliced, fronds reserved (about 200-250 g)
140 g Spanish chorizo, cut into 1 cm slices
4 skinless cod fillets (each 120 g)
salt & freshly ground pepper
85 g cherry tomatoes, halved, or quartered if large
2 cloves garlic, thinly sliced
2 tbs unsalted butter
10 cl dry white wine, such as Sauvignon Blanc
1 small orange
extra-virgin olive oil & toasted sliced baguette, for serving
Preheat oven to 200°C.
Fold 4 30x40 cm pieces of parchment (or aluminum) 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 tbs. Scatter evenly among packages. Squeeze 1 ts juice over each package.
Fold parchment over to enclose, making small overlapping folds along edges to seal.
Transfer to 2 rimmed baking sheets.
Roast until parchment puffs and fish is cooked through, for 20 m.
Place each package in a shallow bowl and open carefully, allowing steam to escape.
Serve with fennel fronds, a drizzle of oil, and toasts.
