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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
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.