Asparagus, Fish Dinner Parcels

Name: Asparagus, Fish Dinner Parcels
Ingredients: 1 lb white fish fillet (sole, orange roughy, haddock); 4 teaspoons lemon juice; 16 medium asparagus spears, trimmed to 6 inches; 1 medium tomatoes, seeded and chopped; 2 green onions; 2 tablespoons chopped fresh dill or 2 tablespoons tarragon (or 2 tsp. dried dill weed or tarragon); salt and pepper

7 ingredients

16 steps

Ingredients

1 lb white fish fillet (sole, orange roughy, haddock)
4 teaspoons lemon juice
16 medium asparagus spears, trimmed to 6 inches
1 medium tomatoes, seeded and chopped
2 green onions
2 tablespoons chopped fresh dill or 2 tablespoons tarragon (or 2 tsp. dried dill weed or tarragon)
salt and pepper

Directions

1

Preheat oven to 400F (200C).
2

Cut four 12 x 13 inch rectangles of parchment.
3

paper (foil may be substituted if cooking in a conventional oven).
4

Fold in half lengthwise and crease.
5

Open each one.
6

Arrange fish fillets on one side of each rectangle.
7

Drizzle evenly with lemon juice.
8

Place four asparagus spears on top of each fillet.
9

Sprinkle tomato, onion and herbs evenly over asparagus.
10

Season with salt and pepper.
11

Fold other half of paper over.
12

Seal completely by making a double 1/2 inch fold on all cut edges.
13

Place parcels on a baking sheet.
14

Bake in preheated oven about 10 minutes or until fish flakes and asparagus is crisp-tender.
15

(If using parchment paper you can microwave on full power 9 to 10 minutes. Allow to stand 5 minutes).
16

Serve on individual plates.