Fish and Asparagus en Papillote
gluten free & DAIRY FREE
Servings 6
Ingredients
- About 24 to 30 asparagus spears, trimmed
- 2 green onions, chopped or cut into small pieces with scissors
- 3 lbs pickerel, walleye, trout, or other fish, filleted and cut into 6 pieces, or cleaned and left whole if small
- 3/4 tsp salt
- 1/2 tsp pepper
- 2 tbsp extra-virgin olive oil, divided
- 2 tbsp white wine or water
- 2 lemons, sliced thinly
Instructions
- On 6 large pieces of parchment paper, divide asparagus spears and green onions evenly.
- Season fish with salt and pepper and place on top of vegetables.
- Curve up the edges of parchment a little so the liquid doesn’t run off, then sprinkle oil and wine over top. Top with lemon slices.
- Wrap each packet with the seam on top, rolling seam over itself once or twice to seal tightly and leaving a little room inside parchment for steam to circulate.
- Place packets in cast iron skillet or fire-safe pot on grill rack over a medium flame for 10 to 15 minutes, rotating packages occasionally for even cooking.
Notes
Per serving: 274 calories; 45 g protein; 7 g total fat (1 g sat. fat); 7 g total carbohydrates (1 g sugars, 3 g fiber); 408 mg sodium