Fish with Blood Orange and Pistachio en Papillote | RICARDO

Ingredients

• 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