Ingredients
1 fennel bulb, halved and thinly sliced (1 1/2 cups), fronds reserved
5 ounces Spanish chorizo, cut into 1/4-inch slices (1 cup)
4 skinless cod fillets (each 4 ounces)
Kosher salt and freshly ground pepper
3 ounces cherry tomatoes, halved, or quartered if large (1/2 cup)
2 cloves garlic, thinly sliced (4 teaspoons)
2 tablespoons unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
1 small orange
Extra-virgin olive oil and toasted sliced baguette, for serving
Preparation
Preheat oven to 400 degrees, with racks in upper and lower thirds. Fold four 16-by-12-inch pieces of parchment in half; unfold and place one-quarter of fennel and chorizo along each crease. Season both sides of fish with salt and pepper; place one fillet on each package. Top with tomatoes, garlic, butter, and wine. Remove zest from orange with a vegetable peeler; thinly slice into strips to yield 1 tablespoon. Scatter evenly among packages; squeeze 1 teaspoon juice over each. Fold parchment over to enclose, making small overlapping folds along edges to seal. Transfer to 2 rimmed baking sheets.
Roast, switching rack positions once, until parchment puffs and fish is cooked through, 14 to 16 minutes. Place each package in a shallow bowl and open carefully, allowing steam to escape. Serve with fennel fronds, a drizzle of oil, and toasts.
