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Fish Fillets in Parchment Paper with Asparagus and Orange

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Serves 4 packets | Prep Time 20 minutes | Cook Time 17 minutes

Why I Love This Recipe

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

Ingredients You'll Need

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 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.

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