Zesty White Fish Foil Packets with Shaved Fennel

I often hear people say they are intimidated by cooking fish at home. They worry about the smell, the delicate nature of the flesh, or overcooking it into rubber. These foil packets—or en papillote, as we say in the industry—are the ultimate solution. When you fold the edges of the foil, you aren't just wrapping dinner; you are creating a pressurized environment where the fish poaches in its own juices and the wine-infused steam.

The star of the show here is the fennel. As it roasts, that bold, licorice-like aroma mellows into a buttery, sweet, and nutty flavor that pairs impeccably with the clean, mild profile of cod or halibut. It is a light, elegant meal that makes you feel nourished, not weighed down.

• 4 white fish fillets (cod, halibut, or haddock are ideal, each about 6oz)
• 1 large fennel bulb, trimmed and shaved paper-thin
• 1 organic lemon, thinly sliced into rounds
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, freshly minced
• 1/2 cup dry white wine (like Pinot Grigio) or high-quality vegetable broth
• A handful of fresh dill, finely chopped
• Sea salt and cracked black pepper to taste

1. Prep the oven and foil: Preheat your oven to 400°F (200°C). Tear off four large sheets of heavy-duty aluminum foil. The heavy-duty variety is crucial—it holds the steam better and won't tear when you are sealing the edges.
2. Build the foundation: Lay your sheets flat on the counter. Divide the shaved fennel into four piles in the center of each sheet. This fennel acts as a rack, keeping the fish from sticking to the foil and infusing flavor from the bottom up.
3. Season the fish: Place your fillets atop the fennel beds. Drizzle each with the olive oil, then distribute the minced garlic, salt, and pepper evenly. Place a few lemon slices directly on the fish—the acidity helps to brighten the flavor of the seafood.
4. Add the aromatics: Pour about two tablespoons of white wine or broth into each packet. Scatter the fresh dill over the top.
5. The seal: Bring the edges of the foil together and crimp them tightly to create a sealed pouch. You want to ensure there is a little "headroom" inside for the steam to circulate.
6. The bake: Slide the packets onto a baking sheet and into the oven for 12–15 minutes. You will know they are done when you hear a soft bubbling sound inside the packets and the fish flakes easily with a fork.

These packets are excellent for meal prep. You can assemble the packets completely the night before, store them on a tray in the fridge, and pop them in the oven when you get home from work.

Storage: If you have leftovers, remove the fish from the foil and store in an airtight container for up to 2 days. I do not recommend freezing the cooked packets, as the texture of the fish will become mealy upon reheating.

Reheating: Gently reheat on the stovetop in a shallow pan with a teaspoon of water, covered, to keep the moisture intact. Avoid the microwave if possible, as it tends to toughen the protein.