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In Season Now: Asparagus + Snapper Cooked In Paper
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.
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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