Fish En Papillote
 
Makes 4 servings
Ingredients
  • 4 (6- to 8-ounce) firm white fish fillets
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ pound fresh asparagus, cut into 1½-inch pieces
  • 2 large carrots, cut into 1½-inch pieces
  • ¼ cup sliced red onion
  • 8 teaspoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 12 thin lemon slices
  • 8 sprigs fresh dill
  • Garnish: fresh dill sprigs
Instructions
  1. Preheat oven to 400°.
  2. Sprinkle both sides of fillets with salt and pepper.
  3. Fold 4 (14x12-inch) sheets of parchment paper in half. Leaving fold intact, cut half a heart shape in each piece. Unfold and set aside.
  4. Arrange one-fourth of asparagus, carrot, and onion on one side of one heart. Top vegetables with 2 teaspoons butter and 1 fish fillet. Drizzle fillet with ½ tablespoon oil, and top with 3 lemon slices and 2 dill sprigs. Fold other half of paper over fish. Working from top end, begin folding open edge of paper. Continue folding paper’s open edge to form a seal. Twist paper at end. Repeat with remaining ingredients. Place packets on a rimmed baking sheet.
  5. Bake until fish flakes easily with a fork, 12 to 15 minutes. Place packets on serving plates, and cut open tops. Garnish with dill, if desired. Serve immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/fish-en-papillote/