FISH FILLETS IN PARCHMENT PAPER WITH ASPARAGUS AND ORANGE

 

  • Cooking Time: 17 minutes
  • Servings: 4 packets
  • Preparation Time: 20 minutes

Ingredients

  • 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

Directions

  • 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.

Notes

I found this recipe in the April 2008 issue of Bon Appetit. It's delicious and easy!

Author Credit: Bon Appetit

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