Fish Fillets In Parchment With Asparagus Orange

Description

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 15×15-inch squares parchment paper.

Ingredients

• Fish Fillets
• Fresh Tarragon Leaves
• Butter
• Asparagus Spear
• Orange Juice

Instructions

1. Preheat oven to 400f
2. Place parchment squares on work surface
3. Generously butter half of each parchment square
4. Top buttered half of each with 1 fish fillet
5. Sprinkle fish with salt and pepper
6. Top each fillet with 3 tarragon leaves, then 1 piece of butter
7. Arrange asparagus around each fish fillet
8. Pour 1 tablespoon orange juice over each
9. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely
10. Place on 2 rimmed baking sheets, spacing apart
11. Bake fish packets 17 minutes
12. Slide packets onto plates and serve