- 1/2 pound fresh asparagus
- 8 sweet mini peppers
- 1 small sweet onion, thinly sliced
- 4 pickled okra pods, halved lengthwise
- 8 ounces small Yukon gold potatoes, sliced
- 1 tablespoon chopped fresh flat-leaf parsley
- 1/2 teaspoon chopped fresh dill
- 2 tablespoons plus 1 1/2 tsp. olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 4 (17-inch) parchment paper or aluminum foil squares
- 4 (6- to 8-oz.) fresh snapper fillets, skin on
- 1 lemon, quartered
- 4 tablespoons butter
How to Make It
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.
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.
PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.
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.