Fish with Blood Orange and Pistachio en Papillote

Fish with Blood Orange and Pistachio en Papillote

  • Preparation 25 min
  • Cooking 15 min
  • Servings 4
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 2 blood oranges
    • 1 small navel orange
    • 1 bulb fennel, stems removed, halved and thinly sliced on a mandolin
    • 1/4 cup (60 ml) olive oil
    • 4 rectangles aluminum foil or parchment paper
    • 4 skinless haddock fillets (or other white fish), about 6 oz (170 g) each
    • 1 tablespoon (15 ml) pastis (Pernod)
    • 1/4 cup (60 ml) roasted pistachios, chopped
    • Salt and pepper


Note from Ricardo

To cut a citrus into skinless segments, first cut both ends of the fruit. Place the cut side against a cutting board so that it is stable. Slide a sharp knife between the pulp and skin, and also remove the pith. Then slide the knife blade to remove the skinless segments.

The flavour of the blood orange combines the taste of orange to that of the raspberry!

Personal Note