- 1 cup very thinly sliced fennel, divided
- 1/4 cup chopped artichoke hearts, divided
- 4 (4- to 6-ounce) cod fillets, divided
- Salt and pepper, to taste
- Drizzle of olive oil
- 1 lemon, juiced
- 4 teaspoons chopped fresh dill, divided
Preheat oven to 425° F. Cut 4 (18- by 13-inch) pieces of parchment. Fold each piece in half and cut out a large heart shape.
Place 1/4 cup fennel slices and 1 tablespoon artichoke hearts on one side of a parchment paper heart. Lay 1 fish fillet on top of vegetables, sprinkle with salt and pepper, and drizzle with a little oil and lemon juice. Top with 1 teaspoon dill.
Repeat with remaining ingredients and parchment hearts.
Beginning at the top of each heart, make small overlapping folds, picking up both sides of the paper. Crease the folds well and make sure each new fold overlaps the previous fold. Twist the tail end under to seal.
Transfer packets to a baking sheet. Bake until fish is cooked through, and the packets are puffed and starting to color, 12 to 14 minutes.
Transfer packets to serving plates and use scissors to cut a small X in the top of each packet. Tear open carefully (the packets will release steam).