Black Cod en Papillote with Rosemary Salt

A simple, elegant weeknight dinner. This Seremoni Grade Black Cod is gently baked en papillote (a French technique of cooking in a parchment or foil pouch), allowing the fish to steam in its own moisture alongside tender broccoli rabe, buttery Yukon gold potatoes and sweet pearl onions. Infused with our Rosemary Salt, this one-parcel dish is deeply flavorful and effortlessly refined.

Recipe and photos by: Seremoni

Process

Preheat your oven to 415°F. On a baking tray, lay down a large sheet of parchment paper.

In the center of the paper, drizzle 2 teaspoons EVOO. Lay down broccoli rabe, potatoes and pearl onions. Sprinkle 1 teaspoon Rosemary Salt and a crack of black pepper over the vegetables.

Lay your piece of fish on top of the pile of vegetables and season with the remaining 1 teaspoon of Rosemary Salt. Rub it in to evenly coat the fish. Squeeze lemon over the top.

To fold the parchment paper, begin by bringing the top edge down over the fish. Then, starting from one corner, fold the parchment over itself, creating a tight seal. Do this around the entire perimeter of the fish — you should end up with a half-moon shape.

Bake for 20-25 minutes. Once cooked, remove from the oven and open up the parcel by cutting a line down the middle and gently ripping it open. The fish should be flaky, and the vegetables should be fork-tender.

Now is the best time to remove the pinbones from the fish, as it’s much easier to do after it’s cooked. Use tweezers to remove them one by one, down the center of the fish.

Finish with a sprinkle of Flake Salt and enjoy!