This recipe comes to you from our very own Chef John Hubschman. It's one of our favorite fish recipes around the Epicurean office. There's no other fish recipe that smells as good as this one! We promise.
Approx 6 oz fillets of firm white fish between ¾ and 1 in thick
1. 3.5 oz container of Epicurean's Butter Lemon Garlic Herb Butter
1 red and 1 orange pepper, julienne sliced
6 asparagus spears, julienne sliced
Preheat oven 400 degrees, rack in middle of oven.
Grease large piece of parchment paper in half then open and lay flat.
Place vegetables and lemon slices on parchment paper.
Place fish fillet on lemon slices.
Top with 1 TBL Lemon Garlic Herb Butter.
Fold parchment over fish and make small overlapping pleats to seal the open sides. Create a half-moon shaped packet.
Place on rimmed baking sheet and bake 15-17 minutes until fish is opaque.
Transfer packets to dinner plates and carefully open and serve.