January Wine of the Month Recipe

The January 2024 Wine of the Month recipe features sustainable, local, and fresh sablefish “en papillote.” You can use our Frey Organic Sauvignon Blanc in the recipe, and still have some leftover to serve with your dinner!

***Sauvignon Blanc is the January 2024 Wine of the Month!***

For our January Wine of the Month Recipe, Nicole headed over to Princess Seafood in Fort Bragg, California to pick up some fresh sablefish (also known as black cod) for our wine of the month dinner party. This simple and incredibly delicious recipe has just a handful of ingredients, including our Frey Organic Sauvignon Blanc. To see a video of the dinner preparation, you can visit our YouTube channel or see the process below.

This dish is a great standalone dinner that is nourishing and fulfilling. For our January wine of the month recipe, we prepared our sablefish “en papillote” at our graphic designer Nicole’s home. Then, we packed everything up, and we brought it to the beach to enjoy.

For fun, we made a “Seacuterie” board that featured local fresh goat cheese, smoked salmon, nuts, crackers, citrus slices, and seaweed. We noshed as we made a small fire, and once the sunset, we dined on our delicious fish packets.

If you want to replicate this January wine of the month recipe at home, all you need to do is gather this short ingredient list, prepare your packets, and put dinner in the oven.

For each person:

6 oz filet of firm-fleshed fish, preferably wild-caught (sablefish, also known as black cod, or halibut work beautifully)
1/2 bulb of fresh fennel, thinly sliced (on a mandolin if it's available to you)
1 shallot, peeled and thinly sliced
organic Meyer lemon, thinly sliced and seeded
Maldon salt or Kosher salt
fresh pepper
extra virgin olive oil for drizzling
Frey Organic Sauvignon Blanc (or another Frey white wine would work well too)

***Nicole’s beautiful sablefish “en papillote”***

Now that you’ve prepared your packets, they are ready for the oven! If you have any other side dishes, be sure to make everything so that your dinner is ready to serve when the fish comes out of the oven. Then, you can serve your mouthwatering dinner

Preheat oven to 350 F
Tear off parchment paper rectangles, approximately 13" x 20", and as many pieces as guests.
On each parchment rectangle, lay fish on one half of the paper.
Sprinkle with salt and pepper.
Scatter lemon slices, sliced fennel, and shallots over the fish.
Drizzle all with a healthy glug of extra virgin olive oil and a splash of Frey Organic Sauvignon Blanc.
Fold the parchment rectangle in half, over the fish, and crimp the other three edges by folding them in on themselves a few times.
Bake on a baking sheet at 350 for 30-35 minutes, or until fish is opaque and plump.
Have caution when opening the packets; the steam inside will be hot.
Enjoy alongside a glass of Frey Organic Sauvignon Blanc.
Bon appétit!