Black Cod in Papillote with Pinot Blanc (Emeril Lagasse)

Prep Time: 20 Minutes

Cook Time: 20 Minutes

Ready In: 40 Minutes

Servings: 6

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

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:

1. 6 (10 by 12-inch) squares heavy duty aluminum foil
2. Preheat oven to 350 degrees F.
3. 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.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. Combine all ingredients thoroughly.
6. Yield: 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

By RecipeOfHealth.com