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.

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