Ingredients 

• 2 skinless red snapper fillets(about 150 grams each)
• 2 inches ginger julienne
• 1 garlic clove
• 1 lime thinly sliced
• 200 grams asparagus ( snap the woody part )
• 1 tsp minced fresh thyme or dried thyme
• 3 tbsp white wine/ fish stocks
• salt
• pepper
• 1 tsp olive oil (optional)
• 2 (16-inch) parchment paper

Instructions:

It’s been a hectic week but being a foodie, I just can’t resist and decided to go for an easy but great healthy meal.   I was lucky to get this fresh red snapper in the supermarket and I am on for the In Parchment fish today. I love food with excellent aroma and this cooking method exactly provides that. This is well known as En papillote in French and Al Cartoccio in Italian. There are so many methods of cooking this recipe but I opted for the oil free.  The parcel is typically made from folded parchment paper. The parchment paper holds the moisture to steam the food and also holds the aroma really well and brings that dining excitement when served.

Cut the parchment paper into heart shaped.

You can cut the ginger in fine julienne as the initial step.

Take the lime and slice them just fine.

You can thinly slice garlic now.

Trim the wood part from the asparagus and put the asparagus in the centre of the heart shaped parchment paper.

Season with salt and pepper and put some garlic and thyme.

Check if you can fold the paper in the right way before you put the fish and stock/wine

Season your fish well with salt , pepper, and thyme.

You can lay the fish on the top of the asparagus.

Now put some julienne ginger on the top.

Now put the sliced limes on top.

You can fold the parchment paper edges together. But before you complete folding the paper, put wine/stock and shield it properly so that steam gets trapped inside it.

Now place them on a baking tray. Place the tray in the hot oven for 15 minutes @ 200 C.

You can now check if the paper puffs up or not. If the paper puffs up, it’s a good indication that the fish is done well. Open the parchment paper slightly and inspect if the fish and the asparagus are cooked.You should continue to cook for few more minutes if they are not yet cooked. Remember, overcooking is a big NO here.

Eventually, you should be happy to see that your fish is firm and asparagus is tender. It’s a good sign that your meal is going great.

You can now place it on the serving plate. Open the parchment paper on serving, This will kick out the awesome aroma cloud and give you a fine dining experience.

I love to have it with some white rice:) and it goes just fine. I just can’t complain about this one and I hope you will surely love it too.