French In A Flash: Cod En Papillote Recipe

• 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 creme fraiche
• Zest of 1/8 lemon
• Salt and pepper

1. Preheat the oven to 400u0b0F.
2. Assemble as many packages as you like, following these instructions:
3. 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 creme fraiche. Seal the bundle, and place on a baking sheet.
4. Bake for 15 minutes, and serve immediately. I like to serve it with crusty warm bread or plain boiled potatoes.
5. You can get creative with herbs here, but if you don't know where to start, here are some of my favorite combinations:
6. Fennel fronds and chervil: Light and fresh and not intrusive.
7. Basil and tarragon: Very summery.
8. Rosemary and thyme: Woodsy and autumnal.
9. Parsley and dill: Dill being a distinctive seafood herb, this is quite traditional.
10. Fennel fronds, chervil, parsley, marjoram, chives: What I used personally, proving that sometimes more is more.

fillet, butter, herbs, white wine, crueme fraiche, lemon, salt

Taken from www.seriouseats.com/recipes/2010/01/french-in-a-flash-cod-en-papillote-recipe.html (may not work)