FISH FILLETS IN PARCHMENT w/ASP & ORANGE

By BobD

Ingredients

• 4 SERVINGS
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 400F.

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.

Bake fish packets 17 minutes.

Slide packets onto plates and serve.