Photo by Coral von Zumwalt
In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.
Recipe information
Yield
Makes 4 servings
Ingredients
4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice
Preparation
Step 1
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. do ahead Can be made 4 hours ahead. Chill.
Step 2
Bake fish packets 17 minutes. Slide packets onto plates and serve.
Nutrition Per Serving
Per serving: 234 calories
9g fat (4g saturated)
60mg cholesterol
79mg sodium
6g carbohydrates
2g fiber
32g protein (nutritional analysis provided by Nutrition Data)
[See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts-C00024Fishqq0Filletsqq0inqq0Parchmentqq0withqq0Asparagus-00P20Vp-0WG113W-01c203O-0Po10bH-03E3029.html?mbid=HDEPI) ›
#### Nutritional analysis provided by Nutrition Data
Recipe notes
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