Recipe by Rachael Ray
- 4 fillets (about 6 oz. each) sustainable cod or halibut
- Salt and pepper
- 4 pats of butter, about 2 tbsp. each
- 1 bunch thin asparagus, tough ends trimmed to measure about 4 to 4 1/2 inches long
- 2 spring onions or 2 thin leeks, whites and light- to medium-green parts only, very thinly sliced
- 1 pt. cherry tomatoes, halved
- EVOO, for drizzling
- 4 sprigs tarragon, leaves stripped from stems
- About 1/2 cup dry white wine or dry vermouth
1. Position racks in the upper and lower thirds of the oven; preheat to 400°. Cut four 15-by-15-inch squares of parchment paper and divide between two baking sheets.
2. Season the fish with salt and pepper and set 1 fillet on one side of each parchment square. Top each piece of fish with a pat of butter; arrange the asparagus, onions and tomatoes on top and season. Drizzle with EVOO and top with the tarragon and a small splash of wine, about 2 tbsp. per pouch. Fold the paper over corner to corner, and roll and crimp the edges to seal, making 4 half-moon-shaped packets.
3. Roast until the fish is just opaque in the center (a knife will easily slide into the fish when pierced through the paper, and the knife will be very warm to the touch), switching the sheets between racks halfway through cooking, 15 to 18 minutes.
4. Transfer the pouches to dinner plates and carefully tear them open at the table.