Fish Fillets in Parchment with Asparagus and Orange

From the kitchen of Carly

Delicate white fish steams in parchment with bright asparagus and orange juice, tarragon and butter creating an aromatic pocket that opens at the table. Clean, elegant, and on the plate in under twenty minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 15x15-inch squares parchment paper
  • 14 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
  • 112 fresh tarragon leaves
  • 12 tablespoons butter, cut into 4 pieces
  • 11 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
  • 14 tablespoons orange juice

Instructions

  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.

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