Fish Fillets in Parchment with Asparagus and Orange

Name: Fish Fillets in Parchment with Asparagus and Orange
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams slender asparagus spears, trimmed, cut into 1 1/2-inch pieces; 2 Tbsps butter, cut into 4 pieces; 567 grams fish fillets (such as halibut or cod; each about 1 inch thick); 12 fresh tarragon leaves; 4 Tbsps orange juice

You can never have too many main course recipes, so give Fish Fillets in Parchment with Asparagus and Orange a try. Watching your figure? This gluten free, primal, and pescatarian recipe has 225 calories, 32g of protein, and 8g of fat per serving. This recipe serves 4. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of slender asparagus spears, butter, tarragon leaves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 400°F.

Equipment you will use

Oven

Place parchmentsquares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet.

Ingredients you will need

Fish Fillets

Butter

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.

Ingredients you will need

Salt And Pepper

Tarragon

Orange Juice

Fish

Asparagus

Butter

Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.

Equipment you will use

Baking Sheet

Bake fish packets 17 minutes. Slide packets onto plates and serve.

Ingredients you will need

Fish

Equipment you will use

Oven

Nutrition Data

Equipment

Oven

Baking Sheet

Ingredients

Servings:

454grams

slender asparagus spears, trimmed, cut into 1 1/2-inch pieces 2Tbsps

butter, cut into 4 pieces 567grams

fish fillets (such as halibut or cod; each about 1 inch thick)12

fresh tarragon leaves 4Tbsps

orange juice

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is St. Michael-Eppan Anger Pinot Grigio. It has 4.3 out of 5 stars and a bottle costs about 23 dollars.