Rosemary Black Cod en Papillote w/ Jacobsen Salt Co.
Recipes
Rosemary Black Cod en Papillote w/ Jacobsen Salt Co.
January 1st, 2026
Seremoni
A simple, elegant weeknight dinner. This Seremoni Grade Black Cod is gently baked en papillote, allowing the fish to steam in its own moisture alongside tender broccoli rabe, buttery Yukon gold potatoes, and sweet pearl onions. Infused with Jacobsen Salt Co. Rosemary Salt, this one-parcel dish is deeply flavorful and effortlessly refined.
Ingredients
- 1 skin-off portion Seremoni Grade Black Cod
- ½ cup broccoli rabe
- 3-4 baby yukon gold potatoes, cut in half lengthwise
- 4-5 pearl onions, peeled
- 4 tsp EVOO, split in half
- 2 tsp Jacobsen Salt Co. Rosemary Salt, split in half
- Black pepper to taste
- Lemon juice to taste
- Jacobsen Salt Co pure flake sea salt to taste
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 tsp EVOO. Lay down broccoli rabe, potatoes, and pearl onions. Sprinkle 1 tsp 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 tsp rosemary salt. Rub it in to evenly coat the fish. Squeeze lemon overtop.
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 pure flake sea salt and enjoy!