FISH FILLETS IN PARCHMENT WITH ASPARAGUS & ORANGE
This is a light and healthy recipe from Molly Stevens, printed in "Bon Appétit Magazine" (April 2008). In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets. Feel free to tweak it to your preferences (substituting dill for tarragon, adding some garlic, etc). I like to add orange zest for more flavour. Recipe uses 4 15x15-inch squares parchment paper.
Provided by blucoat
Categories Lunch/Snacks
Time 32m
Yield 4 fillets
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F.
- Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. (Can be made 4 hours ahead. Chill.).
- Bake fish packets 17 minutes. Slide packets onto plates and serve.
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