Jen Snow Design

 

 

A new favorite! This recipe is so light and yummy, great served with

Basmati rice.

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

Method

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.

Bake fish packets 17 minutes. Slide packets onto plates and serve.

{via Epicurious}