The key to this simple Fish and Asparagus en Papillote recipe is using incredibly fresh fish so that wine, salt, and lemon enhance its flavor. 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.
Fish and Asparagus en Papillote
Cooking time will depend on how hot your fire is and how close the fish is to the flames. Test one fillet with a fork after 10 minutes; if the fillet is not just barely flaking, reseal the parchment and continue cooking for a few minutes longer.