Cod With Orange And Fennel Butter Recipe

03/09/2014 12:20 | Updated 20 May 2015

Cod with orange and fennel butter recipe

Cod with orange and fennel butter

Adding a flavoured butter to fish is a really simple way to create a tasty dinner. Orange and fennel is a great flavour combination as the aniseed taste you get from the fennel works really well with the zestiness of the orange.

Prep Time: 10-15 minutes (plus 30 minutes for setting the butter)

Cook Time: 10-15 minutes

Serves: 4


4 x 120g portions of cod, skinless

250g salted butter, softened

2 oranges, zested

1/2 fennel bulb, finely chopped

2 tbsp dill, finely chopped


4 even-sized rectangles of greaseproof paper


1. Into the butter, add the dill, fennel and orange zest. Mix well.

2. Transfer the mixture onto the cling-film and roll into sausage shape. Leave to set in fridge for around 30 minutes.

3. Place each piece of cod onto one of the squares of grease-proof paper. Cut the butter into four half inch slices and place on top of the cod.

4. Cooking 'en papillote': With pastry brush, wet the edges of the greaseproof paper, fold over the excess paper and crimp the edges to create an airtight seal.

5. Place all four parcels onto a baking tray and cook at 180°C for 10-15 minutes.

6. Tear open the parcels and serve with green beans and jersey royal potatoes.

Recipe courtesy of The Saucy Fish Co.

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