Cod en Papillote Print Email

4 to 6 ounces thick boneless, skinless cod fillet
1 teaspoon butter
Herbs (fennel fronds, marjoram, chervil, chives, dill, parsley, basil, thyme, rosemary—the more, the better)
1 tablespoon dry white wine
1 tablespoon crème fraiche
Zest of 1/8 lemon
Salt and pepper

Preheat the oven to 400°F.

Assemble as many packages as you like, following these instructions:
In the center of a large square of heavy duty foil, place 1 teaspoon butter. Season the fish with salt and pepper on both sides, and place on the butter. Top with a good amount of herbs, zest, white wine, and crème fraiche. Seal the bundle, and place on a baking sheet.

Bake for 15 minutes, and serve immediately. I like to serve it with crusty warm bread or plain boiled potatoes. - makes 1 serving -

Note: You can get creative with herbs here, but if you don't know where to start, here are some of my favorite combinations:

Fennel fronds and chervil: Light and fresh and not intrusive.
Basil and tarragon: Very summery.
Rosemary and thyme: Woodsy and autumnal.
Parsley and dill: Dill being a distinctive seafood herb, this is quite traditional.
Fennel fronds, chervil, parsley, marjoram, chives: What I used personally, proving that sometimes more is more.

Kerry Saretsky