Fish Fillets in Parchment with Asparagus and Orange Recipe

Fish Fillets in Parchment with Asparagus and Orange Recipe

  • 4 15×15-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
  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.
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