Halibut en Papillote

Ingredients

• 4 tablespoons butter , at room temperature
• 2 cloves garlic , minced
• 1 Meyer lemon , very
• 4 fingerlings potatoes
• 8 asparaguss spears
• 2 tablespoons roasted bell peppers
• 2 halibuts filets , 6 ounce
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C). Tear off 2 pieces of parchment paper, at least 18 inches long.

2. 2

   Mash garlic and butter together in a small bowl with the back of a spoon.

3. 3

   Place 4 lemon slices on each piece of parchment. Layer with thinly sliced potato and 4 asparagus spears. Scatter bell pepper over, and top with 1 tablespoon butter.

4. 4

   Place 1 halibut filet onto each stack of vegetables, and add 1 tablespoon butter. Layer on remaining lemon slices. Season with salt and pepper.

5. 5

   To close packets, bring opposite sides of parchment together directly above fish. Roll down together tightly until parchment touches packet contents. Crimp the parchment. Now roll and crimp the other 2 sides of parchment to create a sealed packet; tuck ends underneath. Place packets on a baking tray.

6. 6

   Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes. Remove from the oven; let packets rest for 2 to 3 minutes before opening carefully.