Recipe by blucoat
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.
Top Review by The Kitchen Engine
This is the easiest, most delicious supper I have made in a long time. I didn't even have to go to the store. I had a couple of salmon fillets in the freezer and knew I could sub them in. So instead of the tarragon I used fresh dill snips and instead of the orange juice I used a little watered down dijon mustard with some added capers. It took me about 10 minutes to have this all ready to pop in the oven. I had a boxed risotto in the cupboard to go with it and a tossed salad. My husband said it was like eating at the bistro down the street! Parchment makes this so easy and super moist and the flavor was Yummmmmy. I'm anxious to try it again using the halibut and orange.
- 4 (5 -6 ounce) fish fillets (such as halibut or cod, each about 1 inch thick)
- 12 fresh tarragon leaves
- 1 -2 tablespoon butter, cut into 4 pieces
- 1 lb slender asparagus spear, trimmed, cut into 1 1/2-inch pieces
- 4 tablespoons orange juice
Directions See How It's Made
- 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.