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Ingredients Jump to Instructions ↓

  1. 4 15x15-inch squares parchment paper

  2. 4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)

  3. 12 fresh tarragon leaves

  4. 2 tablespoons butter , cut into 4 pieces

  5. 1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces

  6. 4 tablespoons orange juice

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