Black Cod in Papillote with Pinot Blanc

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 6 (8-ounce) black cod fillets
  • Salt and freshly ground black pepper
  • Essence, recipe follows
  • 1/2 cup julienned zucchini
  • 1/2 cup julienned red peppers
  • 1/2 cup julienned red onion
  • 1/2 cup julienned yellow squash
  • 1/4 cup chopped chervil leaves
  • 1/4 cup chopped parsley leaves
  • 1 1/2 cups Pinot Blanc
  • 6 (1-inch) pats unsalted butter
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

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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