Fish in Parchment with Asparagus is an easy way to prepare fish and vegetables all in one little package. There’s very little prep and the clean-up is minimal. The fish comes out tender, flaky and full of flavor.
I love this technique for preparing fish because of its simplicity. It’s even easier than Simple Sauteed Fish with Garlic, one of the most popular dishes on my blog.
Since everything is contained inside the little packet, the fish gets infused with the flavors and aromas of the herbs, lemon, oil and vegetables.
You start by laying out a piece of parchment paper about 16 inches long. Fold it in half and then unfold.
Spread thinly sliced pieces of beet on the bottom of half of the parchment. Put the asparagus pieces and red onion slices on top. Drizzle 1 teaspoon of olive oil and then sprinkle with salt and fresh chopped parsley.
Place the fish fillet on the vegetables.
Drizzle the fish with another teaspoon of olive oil, lemon juice and sprinkle with salt and black pepper. Top with lemon slices and tarragon leaves.
The next step is to fold the parchment over the fish and vegetables, make small overlapping pleats starting at one corner and pinch the edges to close the packet. You want to seal it completely as you create a half-moon-shaped packet. It’s easy. If it doesn’t come out perfectly don’t worry, just refold it.
You can make one just for yourself or if you’re having a dinner party wrap up as many as you need in advance and pop them in the oven when the guests arrive. You’ll be free to relax and enjoy your party.
It’s a very versatile dish that can be adapted to your own tastes and what’s available in your market.
I used yellow beets as the base but if they’re not available, Yukon gold potatoes or white turnips would also be nice.
I like a full flavored extra virgin olive oil, for the rich fruity taste. And I wanted the dish to be dairy free. But you can top it off with a little butter for a slightly sweeter taste.
Tarragon has a tingly flavor of citrus and mild licorice that goes really well with fish. But I’ve also made it with fresh thyme.
What Kind of Fish Can I Use?
I love this recipe with cod. It has a mild, lightly sweet taste, with large flakes that fall apart easily when cooked. It’s a sustainable fish and is usually wild but some Atlantic cod fisheries are certified by the Marine Stewardship Council.
The recipe can also be made with halibut or salmon Ask your fishmonger for a center cut piece. They’re better because they have an even thickness. Four – six ounces is enough for each person. Have them remove the skin for you.
Now you know how to make a super simple fish dish that will surprise and delight your family and friends with a delicious meal all in one package. For extra yumminess, serve it with Green Cauliflower Mash. It’s cauliflower mashed ‘potatoes’ with peas. Together they make the perfect spring dinner.
Did you try this fish recipe? If so, let us know how it turned out by leaving a star rating and comment below. And as always, feel free to comment and ask questions if you need substitutes!
If you like this recipe, try these other delicious fish dishes:
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- 1 small yellow beet, very thinly sliced (Yukon gold potatoes or white turnips are also good)
- 16 stalks asparagus, trimmed, each stalk cut in half (about 1/2 pound)
- ¼ of a small red onion, very thinly sliced
- 12 ounces center-cut fish; cod, halibut, salmon, skin removed, cut into 2 pieces
- 4 teaspoons olive oil
- 2 tablespoons parsley
- 2 teaspoons lemon juice
- 6 slices (thin) lemon
- Celtic sea salt and black pepper
- 8 tarragon leaves or 4 sprigs of fresh thyme
- Preheat oven to 400 degrees.
- Fold 2 pieces of parchment paper (16 inches wide) in half an then unfold.
- Spread thinly sliced pieces of beet on the bottom half of each parchment.
- Put the asparagus pieces and red onion slices on top.
- Drizzle 1 teaspoon of olive oil on each and then sprinkle with salt and fresh chopped parsley.
- Place the fish fillet on the vegetables.
- Drizzle fish with another teaspoon olive oil, lemon juice and sprinkle with salt and black pepper. Top with lemon slices and tarragon leaves.
- To close: fold parchment over fish, make small overlapping pleats starting at one corner and pinch the edges to close the packet. You want to seal it completely closed and create a half-moon-shaped packet.
- Place on a rimmed baking sheet. Bake the fish for 14 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
The amount of time it will take to cook your fish will depend on how thick it is. Fourteen minutes is for a 1” thick piece. You can open it up to check. If it’s not done, reclose the pack and put it back in the oven.
- Prep Time: 15
- Cook Time: 14
- Category: Paleo, Gluten Free, Dairy Free
- Cuisine: Farm to Table
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