Tilapia En Papillote with Asparagus and Shrimp

1. 1

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

2. 2

   Drain and cool.

3. 3

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

4. 4

   Preheat the oven to 450F (230C).

5. 5

   For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.

6. 6

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

7. 7

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

8. 8

   Dot with a quarter of the lemon butter.

9. 9

   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.

10. 10

    Repeat for the remaining portions.

11. 11

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

12. 12

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.