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Black Cod in Papillote with Pinot Blanc

  • 20minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 6 (8-ounce) black cod fillets Salt and freshly ground black pepper Essence, recipe follows

  2. 1/2 cup julienned zucchini

  3. 1/2 cup julienned red peppers

  4. 1/2 cup julienned red onion

  5. 1/2 cup julienned yellow squash

  6. 1/4 cup chopped chervil leaves

  7. 1/4 cup chopped parsley leaves

  8. 1 1/2 cups Pinot Blanc

  9. 6 (1-inch) pats unsalted butter

  10. 2 1/2 tablespoons paprika

  11. 2 tablespoons salt

  12. 2 tablespoons garlic powder

  13. 1 tablespoon black pepper

  14. 1 tablespoon onion powder

  15. 1 tablespoon cayenne pepper

  16. 1 tablespoon dried oregano

  17. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. 6 (10 by 12-inch) squares heavy duty aluminum foil Preheat oven to 350 degrees F. Lay the 6 pieces of aluminum foil on a flat surface. Place 1 fillet atop each piece of foil. Season fillets with salt, pepper and Essence. Evenly divide vegetables and herbs among the 6 pouches and lay on top of the fish . Top the vegetables with a pat of butter and some of the wine . Fold foil pouches up carefully, and bake 20 minutes. Serve immediately. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

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