Fish Fillets in Parchment With Asparagus & Orange
Ready In: 32 mins
Yields: 4 fillets
Ingredients
- 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
- 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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