Fish Fillets In Parchment with Asparagus and Orange

ingredients

• 4 15x15 inch squares parchment paper
• 4 6 ounce fish fillets (such as halibut or cod, each about 1 inch thick)
• 12 fresh tarragon leaves
• 2 tablespoons (1/4 stick) butter, cut into 4 pieces
  2 2/3 tablespoons whipped butter
  2 tablespoons hydrogenated fat
  2 tablespoons margarine
  4 1/2 teaspoons olive oil
• 1 pound slender asparagus spears, trimmed, cut into 1.5 inch pieces
• 1/4 cup orange juice

directions

Preheat oven to 400 degrees. 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.