Ingredients
Scale
- 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
Instructions
- 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.
Notes
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