Twisted Fish

9 ingredients
3 steps

Ingredients

  • 1/2 cup fresh corn kernels
  • 1/2 cup shredded zucchini
  • 1 pound asparagus spears, trimmed
  • 4 (6-ounce) halibut fillets
  • 1 lemon, cut into 12 thin slices
  • 2 cups cherry tomatoes, halved
  • 4 teaspoons butter, melted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Cut 4 (18-inch-long) pieces of parchment paper. Spoon corn and zucchini evenly onto center of each piece. Top evenly with asparagus, placing spears lengthwise on paper. Place fillets lengthwise over asparagus; top evenly with lemon slices. Place tomatoes around edges. Drizzle each serving with 1 teaspoon butter; sprinkle evenly with salt and pepper. Bring long sides of paper together; fold down tightly over fish and vegetables. Twist ends to enclose contents. Place packets on a large baking sheet.
  3. 3
    Bake at 400° for 15 minutes. Place 1 packet on each of 4 plates. Let stand 5 minutes; cut open.

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