Black Cod in Papillote with Pinot Blanc

• 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

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.
4. Place 1 fillet atop each piece of foil.
5. Season fillets with salt, pepper and Essence.
6. Evenly divide vegetables and herbs among the 6 pouches and lay on top of the fish.
7. Top the vegetables with a pat of butter and some of the wine.
8. Fold foil pouches up carefully, and bake 20 minutes.
9. Serve immediately.
10. Combine all ingredients thoroughly.
11. Yield: 2/3 cup
12. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

black cod, salt, zucchini, red peppers, red onion, chervil leaves, parsley leaves, pats unsalted butter, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/black-cod-in-papillote-with-pinot-blanc-recipe.html (may not work)