Chilean Sea Bass En Papillote

Step 1

Preheat the oven to 400°F.

Step 2

Cut parchment paper into four 14-inch squares.

Step 3

Fold each piece of paper in half to form a crease down the middle like a book.

Step 4

Place 1/4 of the asparagus on half the square, arranging it just to the right of the crease.

Step 5

Top asparagus with 1/4 of the peppers; then drizzle with olive oil and sprinkle with salt and pepper.

Step 6

Arrange one fillet on top of the pile of vegetables and then season fillets with salt and pepper.

Step 7

Drizzle white wine over fillet.

Step 8

Top fillet with an herb sprig, some of the chopped shallots, and 1 to 2 slices of lemon.

Step 9

Fold over paper to completely cover ingredients.

Step 10

To seal the pouch, begin at one end of the folded corner, and crimp/fold along the outer edges until all open sides are secure.

Step 11

Repeat procedure with the remaining three squares and ingredients.

Step 12

Transfer pouches to a baking sheet, and bake until the fish is cooked through, about 20 minutes. Set aside to let cool for 3 to 4 minutes.

Step 13

To plate: Place sealed pouch on an individual plate. Use scissors to carefully snip an opening on the top, peel back paper and enjoy.