Yield: 2 servings
Ingredients:
1 lb. fresh asparagus, trimmed and cut into 2-3″ pieces
2 tsp olive oil
1 lemon, thinly sliced
½ lb. raw, fresh halibut filet
¼ tsp coarse sea salt
¼ tsp freshly ground black pepper
4-6 sprigs of fresh thyme
2 tbsp dry white wine
Directions:
- Preheat the oven to 400F.
- Lay out 2 pieces of parchment paper 20″ in length. Fold down the center of the width of each, creasing it hard with your index finger.
- Divide the asparagus pieces into two halves and lay each half on each piece of parchment paper next to the crease.
- Toss each with 1 tsp of olive oil.
- Top each pile of asparagus with lemon slices.
- Divide the halibut into two halves and lay one half over each packet on the top of the lemon slices.
- Season the halibut with a bit of salt and pepper.
- Lay 2-3 sprigs of thyme over the top of each halibut piece and drizzle each with 1 tbsp dry white wine.
- Fold the paper over and, starting with the longest edge, fold the edges together, tightly creasing them to ensure a good seal.
- Place the packet on a baking sheet and bake at 400F for 10 minutes per 1″ of thickness of the halibut filet.
- Carefully cut open the packet and serve immediately.