Wrapping fish in parchment paper or aluminum foil for cooking keeps it moist and captures the tasty juices – Paper thin slices of vegetables are cooked along with the fish so to give a complete meal with little clean-up – Remember to make the vegetables paper thin when you cut them – I like cod fish with this recipe, but haddock or catfish also works well – Preheat the oven to 450F – Place a large sheet of parchment paper on a baking sheet large enough to hold all the fish – Brush the sheet with olive oil – In the center of the parchment paper make a bed of spinach (about 4 cups) and place the fish on top of the spinach – Place two or three fennel sprigs on top of the fish – Scatter one paper-thin sliced onion, 1/2 fennel bulb and 1/2 cup diced tomatoes over the fish – Cover the fish with lemon slices and sprinkle with 2 Tbsp of olive oil with salt and pepper – Now is the time to turn the parchment paper into a large sealed packet – Bring the sides up and over the ingredients – Try to make some extra space in the package for air expansion as the food cooks – Fold the edges together to make a seal – The parchment paper allows you to make a seal with paper clips – Bake the fish for 12 minutes or until you can see the juices up against the sides of the packet – Carefully transfer the packet of fish to a serving dish – open the parchment and let cool – serve the fish with vegetables and juices spooned over it – try not to have any left overs so that the parchment paper can be re-folded and thrown away for an easy clean up – This is a fun recipe worth keeping –

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