Fish Fillets in Parchment with Asparagus and Orange
A delicate flavor that is perfect for an afternoon luncheon or light dinner!

PREP TIME: 15 min

COOK TIME: 17 min..

4 15x15 inch squares parchment paper
4 (5-6 oz.) fish fillets (halibut or cod)
12 fresh tarragon leaves
2 T butter, cut into 4 pieces
1 lb. slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 T orange juice
  1. Preheat oven to 400 degrees. 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 butter. Arrange asparagus around each fish fillet; pour 1 T 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. Can be made 4 hours ahead. Chill.
  2. Bake fish packets 17 minutes. Slide packets onto plates and serve.