Fish en Papillote with Tomatoes, Corn, and Asparagus
- Four 4-oz fish fillets, such as halibut, salmon, or snapper, pin bones removed
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil for drizzling
- 2 lemons, preferably Meyer, ends trimmed, cut into 12 slices about 1/8 in. thick
- Kernels from 2 ears of corn
- 16 asparagus spears, bottoms trimmed, sliced on the bias into 1/2-in pieces
- 1 cup cherry tomatoes (optional if nightshade sensitive)
- 2 Tbsp finely chopped assorted herbs, such as basil, chives, parsley, tarragon, and dill
- Preheat the oven to 400°F. Cut four pieces of parchment paper each 18 in. long
- Place a fish fillet on the center of a piece of parchment. Season with a small pinch each of salt and pepper, then drizzle with olive oil.
- Place three lemon slices on each fillet, overlapping them slightly to cover the fish. Sprinkle one-fourth each of the corn, asparagus, tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.
- Bring the long sides of the paper together, and fold the top edges down together to create a 1-in seal, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping.
- Repeat the process with the remaining ingredients and parchment. Place the packets on a baking sheet. (If not baking immediately, refrigerate for up to 4 hours.)
- Bake until the packets are lightly browned and have puffed up, about 15 minutes. Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment and sprinkle with herbs. Serve immediately.