- Main
- Fish
- Mediterranean
- Oven
Ingredients
- 4 pieces
skinless grouper fillets (about 6 oz each), patted dry
- 1
fennel bulb (about 3/4 lb), trimmed, cored and shaved paper-thin, fronds reserved
- 1
navel orange, scrubbed; 8 thin rounds cut from the middle, the rest juiced
- 1
large shallot, thinly sliced
- 1/2 cup
pitted green olives such as Castelvetrano, halved
- 1/4 cup
dry white wine
- 3 tbsp
extra-virgin olive oil
1 tbsp in step 2, 2 tbsp in step 4
- 1 tsp
fennel seeds, lightly crushed
kosher salt, to taste
black pepper, to taste
- 1 pinch
red pepper flakes (optional)
- Dairy-free
- Gluten-free
- Pescatarian
Contains fish (skinless grouper fillets (about 6 oz each)).
Not checked: pitted green olives such as Castelvetrano.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Tear four sheets of parchment paper about 15 inches long each and set them on the counter.
400°F
- Step 2
In a bowl, toss the shaved fennel and sliced shallot with 1 tablespoon of the olive oil, the crushed fennel seeds, a good pinch of salt, a few grinds of pepper and the red pepper flakes if using.
5 min
- 1 fennel bulb (about 3/4 lb)
- 1 large shallot
- 1 tbsp extra-virgin olive oil
- 1 tsp fennel seeds
- kosher salt
- black pepper
- 1 pinch red pepper flakes
- Step 3
Pile a quarter of the fennel mixture in the middle of each parchment sheet, keeping it in a neat bed a little larger than a fillet. Lay a grouper fillet on top and season the fish with salt and pepper.
- 4 pieces skinless grouper fillets (about 6 oz each)
- kosher salt
- black pepper
- Step 4
Top each fillet with 2 orange rounds and a quarter of the olives. Spoon 1 tablespoon white wine, 1 tablespoon of the squeezed orange juice and about 1 1/2 teaspoons olive oil over each packet.
- 1 navel orange
- 1/2 cup pitted green olives such as Castelvetrano
- 1/4 cup dry white wine
- 2 tbsp extra-virgin olive oil
- Step 5
Close each packet: bring the two long edges of the parchment up over the fish, fold them down together in a series of 1/2-inch folds until you reach the fish, then roll or twist each open end tightly underneath so no steam escapes. Set the packets on a rimmed baking sheet.
5 min
- Step 6
Bake until the packets are puffed and the fish is just opaque throughout, 14 to 16 minutes for fillets about 1 inch thick.
16 min, hands-off · 400°F
- Step 7
Let the packets rest 2 minutes, then set each on a plate and cut or tear open the top, watching out for the steam. Scatter with the reserved fennel fronds and serve right away, spooning the juices over the fish.
2 min
- 1 fennel bulb (about 3/4 lb)
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026