Soy-Lime Cod & Fennel in Parchment

[Trish]

Soy-Lime Cod & Fennel in Parchment- serves 1

    1 fennel stalk
    1 tablespoon soy sauce (low sodium or regular)
    1 tablespoon honey
    1 tablespoon lime juice (from the juice of 1 lime)
    1 6-8 ounce cod fillet (can be replaced by another flaky white fish, such as pollack or hake)

1. Preheat the oven to 350 degrees F.
2. Cut the fronds and root off of the fennel, reserving fennel fronds for garnish if desired. Cut fennel bulb into thin slices, running your knife over the pieces if any are too large, so they are roughly the same size.
3. In a small bowl, whisk together the soy sauce, honey, and lime juice.
4. Place a large piece of foil, lined with a slightly smaller piece of parchment, on a baking sheet.  Create a makeshift bowl with the parchment and foil. Place fennel slices on parchment, season with salt and pepper, and drizzle with half of the sauce.
5. Place cod fillet over the fennel, sprinkle with salt and pepper, and drizzle the remaining sauce over it.
6. Carefully fold the parchment and foil so that the fish is sealed and no air can escape – try to create a kind of calzone.
7. Bake for 18-20 minutes. Remove from heat, unwrap foil, sprinkle with additional lime juice (if you have) and garnish with fennel fronds (if desired).

http://practicalcookingforone.com/2012/01/25/fennel-and-cod-in-soy-...