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Hands-on Time
20 Mins
Total Time
35 Mins
Yield
MAKES 4 servings
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

How to Make It

Step 1

Preheat oven to 400°. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.

Step 2

Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.

Step 3

PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.

Step 4

EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

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