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Fish and Asparagus en Papillote
Serves 6
The key to this simple recipe is using incredibly fresh fish so that wine, salt, and lemon enhance its flavour. While you could just cook the fish directly in the skillet or pot, sealing it in parchment paper steams the fish more gently and evenly, making it harder to overcook.
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Ingredients
- About 24 to 30 asparagus spears, trimmed
- 2 green onions, chopped or cut into small pieces with scissors
- 3 lbs (1.5 kg) pickerel, walleye, trout, or other fish, filleted and cut into 6 pieces,
- or cleaned and left whole if small
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 2 Tbsp (30 mL) white wine or water
- 2 lemons, sliced thinly
Nutrition
Per serving:
- calories 274
- protein 45g
-
fat
7g
- saturated fat 1g
- trans fat 0g
-
carbohydrates
7g
- sugars 1g
- fibre 3g
- sodium 408mg
