Fish Fillets in Parchment Paper with Asparagus and Orange
INGREDIENTS
  • Cooking Time: 17 minutes
  • Servings: 4 packets
  • Preparation Time: 20 minutes
  • 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
  1. Preheat oven to 400˚F.
  2. Place Reynolds Parchment Paper squares on work surface, and generously butter half of each parchment square.
  3. Top the buttered half of each piece of parchment with a fish fillet.
  4. Sprinkle the fish with salt and pepper.
  5. Top each fish with 3 tarragon leaves and one piece of butter.
  6. Arrange the asparagus around each fish fillet, and pour 1 TBSP orange juice over each.
  7. Fold the parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose completely.
  8. Place on 2 rimmed baking sheets, spacing apart.
  9. Bake fish packets 17 minutes.
  10. Slide packets onto plates and serve.
  11. These can be made up to 4 hours ahead of time by simply chilling the finished, uncooked packets.
RECIPE BACKSTORY
I found this recipe in the April 2008 issue of Bon Appetit. It's delicious and easy!