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In Season Now: Asparagus + Snapper Cooked In Paper

Dawna Stone
Author:
April 1, 2015
Dawna Stone
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 1, 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

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  • 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

  1. Cook the rice according to package directions.
  2. Meanwhile, preheat the oven to 375°F.
  3. 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.
  4. 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.
  5. 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.
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Reprinted from "The Healthy You Diet" by Dawna Stone. Copyright (c)2014 by Dawna Stone. By permission of Rodale Books. Available wherever books are sold.

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Dawna Stone
Dawna Stone

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. She has an undergraduate degree from UC Berkeley and an MBA from the Anderson School of Business at UCLA. Stone has appeared on the Today show, Martha, MSNBC, HSN, and morning news programs on NBC, CBS, ABC, and Fox. She is a highly sought-after speaker and has done speaking engagements for Chobani, Disney, American Heart Association, Mass Mutual, Wharton Business School, Women’s Entertainment Television, PGA Tour, Super Bowl Leadership Forum, Susan G. Komen, and many more.