Vanilla-Flecked Black Cod en Papillote + 2019 St. Supéry Napa Valley Estate Sauvignon Blanc

Culinary Cam

3 minutes ago

4 min read

Here we are at the twenty-second installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! Can you believe we only have fa handful more letters to go this year! Here we are with the letter 'v'...

V is for...

Hummus by A Day in the Life on the Farm
Kale Macaroni & Cheese with Balsamic Vinegar by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Lemon Velvet Cream Pie by A Messy Kitchen
Spicy Goat Vindaloo by Food Lust People Love
Vanilla Cookies with Fudge Filling byKaren’s Kitchen Stories
Vanilla-Flecked Black Cod en Papillote by Culinary Cam (you're here)
Vanilla Peanut Butter Cup Cupcakes by Blogghetti
Varan by Mayuri’s Jikoni
Vegan Pad Thai by Sizzling Tastbuds
Viennese Whirls by Jolene’s Recipe Journal
Vrat Ki Aloo Dhaniya Sabzi by Sneha’s Recipe

Other Vanilla Creations

I wanted to share a few other recipes in which I used vanilla.

Check out my Laoka with Vanilla Rice, Vanilla-Flecked Cheesecake with Beurre Noisette Crust, and Homemade Tahitian Vanilla Cream Soda. Now here's the recipe I am sharing today...

Vanilla-Flecked Black Cod en Papillote

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.

I also wanted to share a wine pairing we had with the vanilla fish...

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.