Wild Thyme – Fish en Papillote

Fish En Papillote

*     Zest from 1 lime, finely shredded

*     2 limes, juiced

*     2 garlic cloves, thinly sliced

*     1 piece (2 inches) ginger, peeled and julienned

*     1/2 medium red onion, halved and thinly sliced

*     1 mild to spicy red chiles, halved

*     2 6 oz filets halibut, or striped bass, salmon or cod

*     4 Asparagus spears

*     1/2 cup extra-virgin olive oil

*     Coarse salt and freshly ground pepper

*     4 sprigs fresh cilantro or dill, thyme, or any combination there of

     Directions

1. Preheat oven to 450 degrees. Mix lime zest and juice, garlic, ginger, onion, and chiles in a medium bowl. Fold two pieces of parchment in half lengthwise. Unfold, and place 1 fillet and 1 asparagus along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs cilantro.
2. Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip if needed. Place on rimmed baking sheets. Roast until parchment puffs, 10 to 12 minutes. Carefully cut packets, avoiding escaping steam, and serve.

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Wild Thyme is located at 1060 Chinoe Rd, Suite 108 in Lexington