Ingredients for Asparagus Fish Dinner Parcels
- 4 (6 ounce) white fish fillets
- 2 tablespoons lemon juice
- 16 asparagus spears, trimmed
- 1/2 cup halved cherry tomatoes
- Green Onions
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 4 (12 x 13 inch) pieces parchment paper
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How to Make Asparagus Fish Dinner Parcels
- Preheat oven to 400°F (200°C).
- Cut four 12 x 13-inch rectangles of parchment paper.
- Lay each rectangle flat and fold in half lengthwise; crease to create a center line.
- Open each rectangle. Arrange one fish fillet on one half of each rectangle, leaving some space from the edge.
- Drizzle each fillet evenly with 1/2 tablespoon of lemon juice.
- Place four asparagus spears on top of each fillet.
- Evenly sprinkle 1/8 cup of the halved cherry tomatoes, 1/16 cup of the red onion, and 1/2 tablespoon of the fresh herbs over the asparagus.
- Season generously with salt and pepper.
- Fold the other half of the parchment paper over the filling to completely enclose it.
- Seal completely by making a double 1/2-inch fold on all cut edges, creating a tight parcel.
- Place the parcels on a baking sheet.
- Bake in the preheated oven for 10-15 minutes, or until the fish flakes easily with a fork and the asparagus is crisp-tender.
- Carefully remove the parcels from the oven. Let them rest for 2 minutes before opening.
- Serve immediately on individual plates, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
7g
Fat
1g
Carbs
1g
