Recipe information
Yield
4 Servings
Ingredients
4
15x15-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 (1/4 stick) butter, cut into 4 pieces
1
pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4
tablespoons orange juice
Need to make a substitution?
Preparation
Step 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.
Step 2
Bake fish packets 17 minutes. Slide packets onto plates and serve.