Ingredients

• 1-2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 1 1/4 pounds fennel or celery, trimmed and sliced
• 4-inch strip of orange zest, cut into matchsticks

• Pepper
• 1/2 cup dry white wine or chicken stock
• 4 large plum tomatoes, peeled, seeded, and diced
• 4 bluefish or perch fillets (4 to 6 ounces each), fresh or frozen

How to make it  60 minutes



• 1

  Preheat oven to 450°F. Prepare four 12-inch square pieces of parchment paper or aluminum foil. Fold in half and cut out a half-heart shape on the fold.
• 2

  In a nonstick skillet, heat oil. Sauté garlic, fennel, orange zest, and pepper 3 minutes. Add wine, cover, and simmer 5 minutes. Add tomatoes, cover, and simmer 5 minutes. Uncover and cook until most of liquid evaporates.
• 3

  Place 1 fillet on each piece of paper, and top with a quarter of mixture. Starting at one end, close the edges by making small pleats. Work around the length of the paper to seal the package. Fold the end piece under the package.
• 4

  Bake on a baking sheet 12 to 15 minutes or until paper puffs and fish is cooked. Transfer to individual dishes, carefully open paper, and serve at once.