INGREDIENTS

  • 4 fresh cod fillets (or halibut)
  • ¾ lb fresh asparagus, trimmed
  • 1 plum tomato, seeded and diced
  • 1 medium red onion, thinly sliced
  • 2 Tbsp lemon juice
  • 4 tsp olive oil
  • ¼ cup fresh basil leaves, sliced
  • ¼ tsp salt
  • ¼ tsp ground black pepper

DIRECTIONS:

  1. Preheat the oven to 450°F.
  2. Cut off four sections of foil (or parchment paper), 18" x 12" each.
  3. Spread one foil sheet onto the baking sheet and coat with cooking spray.
  4. Place ¼ of the onion in the center of the foil and drizzle with olive oil. Top with one cod fillet, ¼ each of the asparagus and tomato, ¾ tsp of oil and ½ Tbsp of lemon juice. Sprinkle with salt and pepper. Then, crimp the edges of the foil together so that all ingredients are sealed inside.
  5. Repeat with the remaining sections of foil to make four pouches total.
  6. Place the packets on the baking sheet. Bake until the packets are expanded and puffy, with the fish cooked to opaqueness (about 12 minutes).
  7. To serve, remove the contents of each packet and place on a serving plate. Sprinkle with basil and enjoy!

SEAFOOD USED IN THIS RECIPE:

Cod
Halibut
 
Halibut en Papillote with Lemon and Asparagus