Cod with Fennel and Orange

Ingredients

• 12 ounce filets 
• 0.3 teaspoon pepper red crushed
• 2 tablespoons cooking wine dry white
• 2 teaspoons fennel fronds finely chopped
• 1 cup fennel bulb thinly sliced
• 2  garlic cloves thinly sliced
• 0.5 teaspoon kosher salt 
• 1 teaspoon olive oil extra-virgin
• 4  orange rind strips 
• 0.3 cup orange sections 
• 4  thyme sprigs 
• 1 teaspoon butter unsalted

Equipment

• ziploc bags
• microwave

Directions

1. Sprinkle fish evenly with salt; place 1 fillet in each of 2 quart-sized microwavable zip-top plastic bags. Divide fennel and next 6 ingredients (through garlic) evenly between the 2 bags. Gently press out as much air as possible from bags; seal tightly.
2. Place bags on a microwave-safe plate. Microwave at POWER LEVEL 7 for 5 minutes or until desired degree of doneness. Cool 2 minutes.
3. Remove fish and vegetable mixture from each bag onto each of 2 plates. Top fillets evenly with orange sections and fennel fronds; drizzle with oil.