Black Cod en Papillote with tomatoes, romanesco, peppers and chorizo

Black Cod En Papillote  serves 4

4 each of 6oz pieces of black cod 

3 oz of chorizo - small dice 

1 potato - sliced into ~⅛’’ rounds 

1 shallot julienne 

1 clove garlic sliced thin 

Romanesco - broken down into small florets 

12 cherry Tomatoes cut in half 

12 Padron peppers 

1/3 cup dry white wine (spanish) 

2 Lemons

Thyme 

Espelette 

Method 

• Prepare parchment paper 

• In a bowl toss chorizo, shallot, garlic, romanesco, tomatoes and peppers. Season with salt, pepper and olive oil. 

• Slice potatoes thin, toss with salt and pepper and lay as a base on the center of the parchment paper. 

• Season fish well with salt and pepper. 

• Make a bed of vegetables on top of the potatoes. 

• Place fish on top. Add a tbsp of butter and thyme. Season with lots of citrus zest. 

• Add a splash of white wine and wrap parchment up! 

• Place on a sheet tray. Bake at 400 for about 15 min. 

Make Migas

• Slice 3’’ of chorizo and bake on a sheet tray for 7 min until crispy. 

• In a saute pan add chorizo crumbles. Saute for a few min until it releases oil. Add bread crumbs and cook till golden brown. A few more min. Remove from heat and pour onto paper towel. Add some minced herbs. 

Open parchment and sprinkle migas on top and enjoy!