Fish with Blood Orange and Pistachio en Papillote
- 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
- With the rack in the middle position, preheat the oven to 210 °C (425 °F).
- On a work surface, peel the oranges and cut into skinless segments. Squeeze the pulp to extract the juice. You will need 60 ml (1/4 cup) of juice. Set aside.
- In a bowl, combine the fennel with 30 ml (2 tablespoons) of olive oil. Season with salt and pepper.
- Place the fennel on the four sheets of aluminum foil or parchment paper. Place the fish on the fennel. Season with salt and pepper. Cover with the orange segments. Drizzle with the reserved orange juice, Pernod, and the remaining oil. Sprinkle with the pistachios. Close to seal the papillotes and place on a baking sheet. Bake for about 15 minutes or until the fish is cooked.
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!