MAKES 2 SERVINGS
2 teaspoons of unsalted butter
½ cup of thinly sliced fingerling potatoes
Cracked black pepper
2 thick, 6-ounce boneless, skinless cod fillets
2 tablespoons of mixed, fresh herbs, such as chervil, chives, dill, parsley, basil, thyme or rosemary, finely chopped
1/2 lemon, zested
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Preheat the oven to 400 degrees.
Place 1 teaspoon of butter the center of each of two large squares of heavy-duty aluminum foil, and top with fingerling potatoes. Generously season fish with salt and pepper on both sides and place on top of potatoes.
Mix herbs with lemon zest, and spread an even amount of herbs on each piece of fish. Drizzle each parcel with 1 tablespoon white wine and 1 tablespoon of olive oil. Seal the packet, bringing the edges together to make an airtight seal. Place on a baking sheet and transfer to the oven to bake until fish is flaky and no longer translucent, about 15 to 20 minutes. Serve immediately with a white Burgundy or older Riesling.
From Matthias Merges, owner of Yusho and Billy Sunday