Black Truffle Oils and Vinegars:
Truffled Fish

1. Preheat the oven to 450F/250-270C/#8.

2. Cut four pieces of aluminum foil or parchment into 14 x 12 inch rectangles. Fold each in half lengthwise. Place on baking sheets, 2 per sheet. Brush half of each with truffle oil.

3. In a bowl, toss the vegetables with a half jar of Truffenade. Season to taste.

4. Divide the vegetables among the oiled half of the parchment squares. Top with a fish fillet. Sprinkle with Truffled Olive Oil and season to taste.

5. Fold the top half of parchment over the fish, then seal tightly by pinching the packet closed on three sides.

6. Bake for 12-15 minutes. The parchment should be slightly puffed, and a bit browned. Open one to check that the vegetables are soft.

My advice: The Truffenade can be replaced by Vegetables Confit with Truffles TRUFFIERES DE RABASSE.