About the Dish

  • Garlic


  • Orange


  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Dried Thyme

    Dried Thyme

  • Red Pepper Flakes

    Red Pepper Flakes

  • Carrot


  • New Potatoes

    New Potatoes

  • Asparagus


  • Roasted Red Peppers

    Roasted Red Peppers

  • Wild-Caught Atlantic Dogfish

    Wild-Caught Atlantic Dogfish

  • White Cooking Wine

    White Cooking Wine

  • Cherry Tomato

    Cherry Tomato

  • Olives



Heat oven to 450° F. Prepare your mise en place: Zest orange, then trim away the white pith, and cut the fruit into sections. Peel and chop garlic. Slice carrots on the diagonal, 1/4 inch thick. Cut the potatoes into 1/4-inch-thick rounds. Snap off and discard the tough ends of asparagus (about the bottom 1 inch of each spear), and cut the spears crosswise into thirds. Thinly slice roasted red pepper. Cut tomatoes in half. Cut olives in half.
In a medium bowl, stir together garlic, orange zest, 2 tablespoons olive oil, 1/2 teaspoon French Picnic salt, thyme and pepper flakes (the total amount of red pepper flakes will yield a somewhat spicy dish; use less or none if you prefer a milder flavor). Season with black pepper. Stir well to blend.
Fill a saucepan two-thirds full with water, and bring to a boil. Add carrot and potatoes, and cook until barely tender, about 3 minutes. Drain, add to the bowl with the dressing, and stir to coat. Stir in the asparagus and roasted pepper.
Cut each fillet into 2 pieces. Sprinkle fish with a total 1/4 teaspoon French Picnic salt and with pepper.
Place the 2 sheets of parchment paper side by side on a work surface. Fold each sheet of parchment in half (with the short sides together) to make a crease in the center, then open the sheets back up. Spoon half of the vegetable mixture in a shallow pile below the crease of each sheet. Place 2 pieces of fish atop each pile of vegetables (reserve the bowl). Sprinkle cooking wine over fish in each packet.
Fold parchment paper over the fish and vegetables. Tightly fold the paper to enclose the fish and vegetables, and twist each end tightly. It’s fine to use a few paper clips or staples to hold the parcels closed. Repeat with second packet. The parcels must be sealed to hold in the steam during baking. Place the parcels on the baking sheet. Bake until the parcels puff in the center and the paper browns lightly in spots on top, about 12 minutes.
While the parcels are in the oven, in the bowl used for the vegetables combine tomatoes, orange sections, olives and remaining 1 tablespoon olive oil. Stir well, and taste and adjust seasoning as desired with remaining French Picnic salt.
Slide the parcels to serving plates. Open at the table and top with the tomato mixture.