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.
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.
Fish and Asparagus en Papillote
- 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
- 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.
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