We take part in a CSF (community-supported fishery) in our area called Real Good Fish. It's a collaborative system made up of food nerds, ocean lovers, and fisherman who are all interested in working together to sustain and celebrate the bounty from our ocean. Just like a CSA (community-supported agriculture) box from a local farmer, but for sustainable seafood.
It is important to me that my seafood selection be sustainable. Sustainable seafood is seafood that is either caught, or farmed, in ways that take into consideration the long-term vitality of the species as well as the health of the oceans. Most fish mongers these days are prepared to answer questions about sourcing. So, don’t be afraid to ask. Read, research, and decide for yourself which fishes you want to purchase.
En papillote is a method of cooking that involves making an envelope out of parchment paper and roasting the fish in the package. I love it! The steam produced in the packet keeps the fish moist, and it's a fun presentation to open the fish packet at the table.
Ingredients
serves 4 to 6, depending on appetites
2 black cod fillets, approximately 1 pound each
4 teaspoons Madagascar vanilla paste, divided
freshly ground salt
freshly ground pepper
2 teaspoons fresh thyme leaves
1/2 cup pitted olives (I used Niçoise for their intense, nutty flavor), divided
1/2 cup baby heirloom tomatoes, halved lengthwise), divided
good quality olive oil
also needed: parchment paper
Procedure
Preheat the oven to 400 degrees Fahrenheit. Lay fillet on a piece of parchment paper that’s long enough that you can completely envelop your filet and create a parchment packet.
Spoon 2 teaspoons vanilla paste over the fish and spread over the surface. Sprinkle with freshly ground salt, freshly ground pepper, and 1 teaspoon fresh thyme leaves.
Scatter 1/4 cup olives and 1/4 cup tomatoes over the fish. Drizzle with olive oil.
Bring the sides of the parchment up around the filet and fold the edges together, rolling it down to the fish. Crimp the ends together, folding them in till fish is completely enclosed. Place the packet on a rimmed baking sheet.
Roast for 30 minutes. Remove pan from the oven and let steam for another five minutes before serving. Let diners open the packet at the table.
2019 St. Supéry Napa Valley Estate Sauvignon Blanc
Years ago I attended a virtual tasting with Brooke Shenk, estate winemaker. Shenk explained how the grapes are picked at night so that they come to the winery cold which preserves the acidity and the aromatics. At the time, I was able to locate the 2019 at a local retailer and fell in love with the 2019 St. Supéry Napa Valley Estate Sauvignon Blanc.
This Sauvignon Blanc had acidity and aromatics in spades. It poured a pale straw hue though the bottle must be slightly tinted green because it was much more yellow in a glass. On the nose there was the expected green lime and grapefruit notes of a Sauvignon Blanc, but it was the kiss of passionfruit and a tinge of fennel that really drew me in. This is a very pretty wine that is surprisingly weighty.
I see the 2022 vintage available online. I'll bet that would be just as delicious. Cheers! I am entering this into the 2024 Great Sustainable Seafood Recipe Contest hosted by the winery. Fingers crossed.
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