Fish Fillets in Parchment with Asparagus and Orange
Photo by Coral von Zumwalt
Ingredients
- 1 pound asparagus spears
- 4 15x15-inch squares parchment paper
- 4 tablespoons orange juice
- 2 tablespoons butter
- 12 fresh tarragon leaves
- 4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
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 fil...
What wines go with Fish Fillets in Parchment with Asparagus and Orange?
Chardonnay Wines from California
Chardonnay Wines from Chile
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