One of the loveliest dinner party foods we know of comes from Bon Ap. A fish fillet steamed with asparagus in orange in parchment. This is easy to do. Simply lay the fish and asparagus on parchment or foil, pour over the orange juice then fold up the sides. Yum. We are grateful to Epicurious and Bon Ap for this fab low carb recipe.
In this delicately flavored main course, the asparagus steams along with the fish in individual paper packets.
Yield: Makes 4 servings
4 15×15-inch squares parchment paper
4 5-to 6-ouncewild caught fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice
Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
Bake fish packets 17 minutes. Slide packets onto plates and serve.
Per serving: 234 calories, 9g fat (4g saturated), 60mg cholesterol, 79mg sodium, 6g carbohydrates, 2g fiber, 32g protein (nutritional analysis provided by Nutrition Data)