Fish en Papillotte

Fish en Papillotte

When you’re too tired to prepare a balanced meal in the kitchen, this recipe will come in handy. It doesn’t require much effort and you can rest while the fish and asparagus bake.

Yield

Serves 1

Ingredients

6 to 8 spears asparagus, rinsed and with woody stems snapped off
1 4-ounce white fish fillet (sea bass, cod, halibut, or pollack)
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 tablespoon mixed fresh herbs (thyme, dill, basil, tarragon, and/or cilantro)
1 small lemon, thinly sliced

Instructions

  1. Preheat oven to 400 degrees.
  2. Cut one piece of parchment paper large enough to form a pouch around the fish.
  3. Spread asparagus in middle of paper.
  4. Pat fish dry and place it on top of asparagus.
  5. Drizzle with olive oil and sprinkle with salt, pepper, and dried herbs.
  6. Top with several slices of lemon.
  7. Fold parchment completely over the fish to cover all ingredients, crimping the edges to ensure it is sealed.
  8. Transfer pouch to a baking sheet and place in the oven.
  9. Bake until fish is cooked through, about 20 minutes.

Nutritional Information

Calories

265 calories

Carbohydrates

1g

Cholesterol

0mg

Fat

17g

Fiber

0g

Protein

27g

Saturated Fat

3g

Sodium

390mg

Sugar

0g

Symptoms