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In Season Now: Asparagus + Snapper Cooked In Paper

Author:

Dawna Stone

April 01, 2015

By Dawna Stone

mbg Contributor

Dawna Stone is the author of seven books, a business owner, certified health coach, motivational speaker, and creator of the 5-Day Detox and the 14-Day Clean-Eating Program.

April 01, 2015

Editor's Note: Cooking fish and vegetables in paper (en papillote) is both practical and makes for some impressive presentation. Sealed into a pouch, the fish and veggies steam as well as bake, keeping them nice and moist and perfectly cooked. We're making this recipe with first harvest spring asparagus.

Snapper + Asparagus En Papillote

Serves 4

Ingredients

3⁄4 cup uncooked brown basmati rice
4 snapper or halibut fillets (11⁄2 pounds total)
sea salt and ground black pepper
1 tablespoon extra-virgin olive oil
24 thin asparagus spears, trimmed
1 lemon, thinly sliced
2 tablespoons chopped fresh dill or flat-leaf parsley, or 11⁄2 teaspoons dried dill

Preparation

Cook the rice according to package directions.
Meanwhile, preheat the oven to 375°F.
Cut 4 sheets of parchment paper, each approximately 18" × 12". Fold the parchment in half the long way. Using scissors, cut a large heart out of each piece of paper, beginning the cut on the fold.
Season both sides of the fish lightly with salt and pepper. Place 1 fillet on one half of a parchment heart, leaving at least a 1" border. Drizzle with one-quarter of the oil and top with 6 asparagus spears and a few lemon slices. Sprinkle with one-quarter of the dill or parsley. Fold the other side of the heart over the fish and twist the edges together to make a seal. Fold the bottom edge under the packet to keep it from opening during cooking. Repeat with the remaining ingredients.
Transfer the packets to 2 baking sheets and bake for 12 to 15 minutes. Using oven mitts or tongs, transfer the packets to 4 plates. Be sure everyone is at the table to open their packet with scissors. Take care because the steam is hot. Serve with the rice.