This is a little recipe I got from my old friend Rachel Ray.  Its simple, easy to make and is ready to eat from prep to serving in about 35 minutes.  Here’s out its done.  You will need the following ingredients prepared as follows:

• 1 fennel stalk – cut up the bulb, remove center and thinly slice into thin strips
• 1 white onion – cut up into thin strips
• 1/4 lb pitted black and green olives – chopped up
• 1 bunch of parsley – remove leaves and chop up
• about a handful of capers
• about 4 garlic cloves – minced
• olive oil
• about 6-10 oz of cod (or any other white fish) per person – season with salt and pepper

Preheat your oven to 400 degrees.  Place a large piece of parchment paper on your counter (about the size of a regular baking pan).  Put of the sliced fennel strips in the middle.  Scatter the sliced onions on top of that and olives, garlic and capers on top of that.  Put a few pieces of your fish, about one portion, on top of everything and sprinkle the parsley and some extra virgin olive oil (evoo if you’re a real Ray fan) on top of everything.  Roll the sides over and the roll up the ends tightly to make a little packet.  I like to flip the packets over so that the fish is on the bottom and really absorbs the the flavors of everything else before arranging them on a baking pan.  The pictures will make everything a little clearer.

the fennel, onion, garlic and olives

The cod on top of everything before rolling

The packets ready for baking

Unroll and enjoy!

Here is Miss Ray’s recipe at her website…. just to give credit where credit is due.