Fish Fillets in Parchment Paper with Asparagus and Orange
Reynold's Parchment Paper (4 15x15-inch pieces)
4 6-oz. fish fillets, 1-inch thick (e.g., halibut or cod)
12 fresh tarragon leaves
2 TBSP butter, cut into 4 pieces
1 lb asparagus spears, trimmed, cut into 1 ½ inch pieces
4 TBSP orange juice
Preheat oven to 400˚F.
Place Reynolds Parchment Paper squares on work surface, and generously butter half of each parchment square.
Top the buttered half of each piece of parchment with a fish fillet.
Sprinkle the fish with salt and pepper.
Top each fish with 3 tarragon leaves and one piece of butter.
Arrange the asparagus around each fish fillet, and pour 1 TBSP orange juice over each.
Fold the parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose completely.
Place on 2 rimmed baking sheets, spacing apart.
Bake fish packets 17 minutes.
Slide packets onto plates and serve.
These can be made up to 4 hours ahead of time by simply chilling the finished, uncooked packets.
Pairs Well With
I found this recipe in the April 2008 issue of Bon Appetit. It's delicious and easy!