Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound thin or medium asparagus

  3. 2 tablespoons unsalted butter -- softened

  4. grated zest of 1 lemon

  5. salt and freshly ground -- pepper, to taste

  6. 4 large or 8 small tilapia filets --

  7. 1, 1/4 to

  8. -- pounds 2 tablespoons fresh lemon juice

  9. 2 ounces tiny cooked shrimp rinsed -- and drained

Instructions Jump to Ingredients ↑

  1. Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water.

  2. Drain and cool.

  3. Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and pepper.

  4. Preheat the oven to 450FFor each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.

  5. Arrange one portion of tilapia filet on one side of the paper.

  6. Season with a little lemon juice and top with a quarter of the shrimp and asparagus.

  7. Dot with a quarter of the lemon butter.

  8. Fold the other side of the paper over the fish and seal the package into a half oval with a series of creases, starting with one corner and finishing with a twist at the opposite end.

  9. Repeat for the remaining portions.

  10. Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.

  11. To serve, slit open each package and slide the contents, out onto a plate; or serve in the paper, letting each diner cut open his own.


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