Baking fish in tidy parchment (or foil!) packets means you get dinner on the table in no time — and clean up is a breeze. A flavored butter sinks down into the fish as it cooks, making an instant, elegant sauce.
Contains: milk, fish, wheat.
Note: The cod may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Wild cod (see note)
Calabrian chile butter
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Cut or tear 3 large pieces of parchment or foil (each piece should be about 13 inches long).
Trim the fennel, cut the bulb in half lengthwise, then thinly slice crosswise. Remove the cod from the packaging and pat dry with paper towels. Cut the cod into 3 pieces, if necessary.
Divide the farro between the pieces of parchment, piling it in the center. Add a handful of the fennel to each, and season with salt and pepper. Top each with a piece of cod, and season again with salt and pepper, and finish with 1 tablespoon of the chile butter. Fold the parchment over, crimping the edges as you go, making sure each packet is sealed. Place the packets on a sheet pan and bake until the cod is firm and the fennel is tender, 16 to 18 minutes.
Meanwhile, pick the parsley, toss the stems, and chop the leaves. Cut the lemon into wedges for serving.
Remove the packets from the oven and transfer to plates. Open the packets and serve warm, with the parsley sprinkled over the top and the lemon wedges for squeezing.