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Ingredients
- 4 (4 oz) pieces cod, skin and bones removed
- 3 tbsp iSpice WellnessTM Seafood Seasoning*
- 1 tbsp extra virgin olive oil
- 2 cups fresh baby spinach
- 1 medium fennel bulb, trimmed & thinly sliced
- 2 yellow bell peppers, thinly sliced
- 1 leek, white part only, cut into matchsticks
- 1 cup cherry tomatoes, halved
- 1/2 cup dry white wine
- zest & juice of 1 large orange
- 1 orange, peeled and thinly sliced
- 2 tbsp fresh Italian parsley, roughly chopped
- 2 tbsp fresh dill, roughly chopped
Directions
Step 1
Preheat oven to 400 degrees Fahrenheit. Prepare 4 large squares of parchment paper, about the size of a dinner plate, on a baking sheet.
Step 2
In a pan over high heat, heat the olive oil and sautee the fennel, bell pepper, leek, cherry tomatoes and spinach for 3 minutes.
Step 3
Deglaze the pan with white wine, orange juice and zest. Reduce liquid by two thirds. Remove vegetables from heat and let cool slightly.
Step 4
Rub each piece of fish with iSpice WellnessTM Seafood Seasoning.*
Step 5
Divide vegetables among each sheet of parchment by placing a mound in the center of each sheet.
Step 6
Lay a piece of fish over each mound of vegetables and top with a few slices of orange.
Step 7
Sprinkle fish with fresh parsley and herbs.
Step 8
Neatly pull up the sides of the parchment paper and fold the cut edges together to form completely sealed parcels.
Step 9
Bake on a baking sheet for 10-15 minutes until fish is cooked through.
Step 10
Serve the whole parcel to rip open at the table.
