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1
Preheat the oven to 400 degrees F. Have ready a baking sheet and four sheets of parchment paper, about 15 x 15 inches.
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2
Pat the fillets dry with paper towels and season with salt and pepper.
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3
In a small bowl, combine the shallots and zest and sprinkle with salt and pepper.
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4
Cut the asparagus in 2-inch sticks and discard the fibrous butt ends (or use them in a soup).
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5
Split the sticks in two lengthwise: this will help them to cook more quickly.
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6
Put one sheet of parchment paper on a work surface in front of you.
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7
Fold the sheet in two horizontally and unfold.
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8
Line up a quarter of the asparagus sticks side by side an inch below the crease, to form a rectangular shape- make sure you divide the asparagus tips evenly.
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9
Sprinkle with salt and pepper and top with one fillet.
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10
Spread the fish with 1 tablespoon of the creme fraiche, sprinkle with a quarter of the shallot mixture, and a quarter of the toasted almonds.
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11
Fold the top half of the parchment paper down over the fillet so the two edges meet.
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12
Make a thin and tight fold all along the joined edges, and repeat until the fold reaches the fillet.
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13
Close both open sides of the papillote by folding them into pointy ends and tucking them underneath the package.
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14
Transfer onto the baking sheet with a hard spatula.
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15
Repeat with the remaining ingredients.
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16
Bake for 12 minutes if the fillets are less than an inch thick, 14 minutes for thicker fillets.
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17
Transfer the packages cautiously onto serving plates.
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18
Scoop rice or potatoes on the side, bring the plates to the table, and snip the papillotes open along the top with scissors or a sharp knife.
