s FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE **
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s FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE **
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Ingredients
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Instructions Instructions: *** 4-24-08 joellyn thought this was wonderful, i thought it was ok, used catfish fillet *** Bon AppTtit | April 2008 Molly Stevens In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets. Servings: Makes 4 servings subscribe to Bon AppTtit Ingredients4 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 PreparationPreheat 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. Bake fish packets 17 minutes. Slide packets onto plates and serve. Nutritional InformationPer serving: 234 calories, 9g fat (4g saturated), 60mg cholesterol, 79mg sodium, 6g carbohydrates, 2g fiber, 32g protein (nutritional analysis provided by Nutrition Data) Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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