Black Cod en Papillote Recipe
Cooking in paper--en papillote--is incredibly underused, especially for delicate and elegant fish like black cod.
Fish this fresh is enhanced by the French's method of steaming. The herbs and moisture from the wine will take your dinner to 4 stars in 3 steps.
2 – 6 oz. portions of Pacific Black Cod
small red potatoes parboiled on stovetop for several minutes
2 oversized pieces of parchment paper, perhaps 16” x 12” each
fresh cherry tomatoes
chopped kalamata olives
slivered garlic to taste
2 rosemary sprigs
thin onion rings and scallions
white wine*, some for the fish and some for the cook
a sprinkle of salt and pepper
1. On each piece of parchment paper, assemble rosemary sprig, fish, veggies, garlic, salt and pepper. As you do, leave room around the edges.
2. Gather sides of parchment paper over the fish to form the packet, and fold the edges (or crimp like a pie crust) several times to seal up the sides tightly. Before the final edge is sealed you’ll pour in a half glass of wine-- maybe a pat of butter if the idea suits you.
3. Place on a baking tray in a 400 degree oven for 12-15 minutes.
Et voila! Open up and marvel at your culinary aptitude. Though easy to prepare, cooking fish en papillote is sure to impress.
*Wine note: Moisture for steaming is essential, but there's no need to cover the fish. 3 oz. of wine in each package is plenty. Wine for the cook is another matter.