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Fish Fillets in Parchment with Asparagus and Orange

Molly Stevens
  • minutes
  • Serves 4

INGREDIENTS

4

5-to 6-ounce fish fillets

1 lb

Asparagus spears, slender

12

Tarragon, fresh leaves

4 tbsp

Orange juice

4

cut into pieces 2 tablespoons butter

4 15x15-inch squares parchment paper