Formerly a hub for New Nordic cuisine, celebrated NoHo, N.Y.C.-based restaurant ACME has recently re-opened as a contemporary bistro, serving up delicious French-Italian fare created by chef Brian Loiacono. Loiacono, the former executive chef at Daniel Boulud’s db Bistro Moderne, is cooking up elevated seasonal dishes like buttery clams topped with bone marrow and chowder, flavorful butternut squash steak adorned with stracciatella and sunflower seeds, and a tender black cod, baked in parchment paper (“papillote”) and surrounded by sautéed vegetables. "I like to eat fish without a lot of butter, very simply because it shows off the quality of the fish," Loiacono tells InStyle. "Cooking en papillote lets the ingredients speak for themselves." Try making the sophisticated black cod dish using the recipe below.
Black Cod en Papillote
2 packed cups julienned onions
2 packed cups julienned leeks
2 packed cups julienned peeled carrots
2 packed cups julienned peeled celery
5-5½ oz fillet of black cod, per plate
Vadouvan seasoning ($5; spicejungle.com)
Extra virgin olive oil
Fresh thyme sprigs
1. To create mis-en-place, finely julienne white onion, leek, peeled carrots and peeled celery.
2. Pour 1 tbsp of olive oil into a sauté pan and add julienned onions and a tsp of sea salt. Sweat on low heat until the onions just start to become translucent.
3. Add julienned leeks and cook on low heat for another 8 minutes. Add julienned carrots and celery, season with black pepper, and cook on low heat for another 3-4 minutes. Let cool.
4. Cut a standard sheet-pan size parchment paper in half. Each serving will use one of these half-sheets. Slice lemons into thin rounds and place 3 rounds in the middle of each half-sheet of parchment paper.
5. Season cod fillets with sea salt and then roll in vadouvan spice mix.
6. Layer cooked vegetables onto lemon rounds, and seasoned cod fillet on top of veggies.
7. Top with 3 thyme sprigs per fillet.
8. Seal parchment by folding edges to create a sealed chamber where fish will bake in oven.
9. Bake for 10 minutes at 400°F, then let rest for 5 minutes before serving.