Spanish Cod with Chorizo and Fennel

spanish cod with chorizo and fennel recipe plate
Photo: Sidney Bensimon
Prep Time:
25 mins
Total Time:
40 mins

Cooking fish in parchment not only yields succulent results, but it also means minimal cleanup. Here, cod fillets are layered with fennel, chorizo, cherry tomatoes, garlic, and orange.


  • 1 fennel bulb, halved and thinly sliced (1 ½ cups), fronds reserved

  • 5 ounces Spanish chorizo, cut into ¼-inch slices (1 cup)

  • 4 skinless cod fillets (each 4 ounces)

  • Kosher salt and freshly ground pepper

  • 3 ounces cherry tomatoes, halved, or quartered if large (½ cup)

  • 2 cloves garlic, thinly sliced (4 teaspoons)

  • 2 tablespoons unsalted butter

  • ¼ cup dry white wine, such as Sauvignon Blanc

  • 1 small orange

  • Extra-virgin olive oil and toasted sliced baguette, for serving


  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment 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 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.

  2. Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.

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