Fish en Papillote with Asparagus, Tomatoes and Herbs
Serves: 4
  • Parchment paper
  • 4 (4oz) fish fillets, such as halibut, rockfish or salmon, bones removed
  • Kosher salt and pepper to taste
  • Extra virgin olive oil for drizzling
  • 3 lemons or limes, sliced
  • 16 asparagus spears, trimmed and sliced
  • 1 cup cherry tomatoes
  • 2 Tbsp assorted herbs (basil, chives, dill or tarragon), finely chopped
  1. Preheat oven to 400°. Cut two large heart-shaped parchment packets. Place fish on one half of the heart. Season with salt and pepper and drizzle olive oil over the fish. Place 3 lemon or lime slices on each fish. Sprinkle asparagus, tomatoes, onion and herbs over fish. Drizzle a little more olive oil over the vegetables.
  2. Fold the parchment paper over fish, then continue to fold the edges of the parchment paper in a circular pattern until the packet is sealed. Repeat the process with the remaining ingredients and parchment. Place the packets on a baking sheet. (If not baking right away, refrigerate for up to 4 hours.)
  3. Bake until packets are lightly browned for about 15 minutes. Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors cut an “X” into the center of each packet and carefully pull the parchment paper back. Serve immediately.
Recipe by Northwest Fresh at