Ingredients

Serves 6

　　

For Chipotle Butter:

3 tablespoons unsalted butter, softened

　　1 canned chipotle chili in adobo, chopped fine (about 1 tablespoon)

　　1/4 teaspoon salt

　　1/2 teaspoon fresh lime juice

　　six 15-inch squares of parchment paper

　　3 plum tomatoes, each cut lengthwise into 6 slices

　　six 6- to 7-ounce pieces scrod or cod fillet, skinned

　　24 pitted green olives, halved lengthwise

　　1 small red onion, cut into 1/4-inch-thick slices

　　3/4 cup dry white wine

　　4 tablespoons fresh lime juice

　　6 sprigs oregano, if desired

　　six 7-inch pieces of kitchen string

　　

For Black Beans

three 15-ounce cans black beans, rinsed and drained (about 4 1/2 cups)

　　1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried, crumbled

　　1 tablespoon vegetable oil

　　3 tablespoons fresh lime juice.

　　

Make chipotle butter:

Step 1

On a small plate with a fork, blend together well chipotle butter ingredients and chill. Chipotle butter may be made 5 days ahead and chilled, wrapped tightly.

　　

Step 2

Preheat oven to 400°F.

　　

Step 3

On a work surface arrange 1 parchment square and put 3/4 cup black beans and 3 tomato slices in center. Top tomato and beans with 1 piece of scrod or cod.

　　

Step 4

Top the fish with 8 olive halves, about one sixth of onion slices, 2 tablespoons wine, 2 teaspoons lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper. Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist. Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan. Make 5 more sacks in same manner with remaining parchment squares and ingredients.

　　

Step 5

Bake sacks in lower third of oven (being careful that tops of sacks do not touch heating element) 15 to 20 minutes, or until fish is cooked through.

　　

Step 6

Divide sacks among 6 plates and at table snip strings with scissors.

　　

Make black beans:

Step 7

In a bowl mix together black bean ingredients with salt and pepper to taste. Black beans may be made 1 day ahead and chilled, covered. Season beans with salt and pepper before using.