Ingredients
- 4 15x15-inch squares parchment paper
- 4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
- 12 fresh tarragon leaves
- 2 tablespoons (1/4 stick) butter, cut into 4 pieces
- 1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
- 4 tablespoons orange juice
Description
In This Delicately Flavored Main Course, The Asparagus Steams Along With The Fish In Individual Paper Packets.
Bon Appetit Magazine
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