Herbed Fish en Papillote with Potatoes, Asparagus, and Fennel
- 1/4 cup unsalted butter, room temperature
- 1 teaspoon herbs de Provence
- 1 tablespoon parsley, minced
- 1 tablespoon tarragon, minced
- 2 teaspoons olive oil
- 1 teaspoon honey
- 1 small bunch asparagus, woody stems removed & divided
- 1 red potato, sliced thin and divided
- 1 cup thinly sliced fennel bulb
- 1 lemon, thinly sliced
- 1/2 cup thinly sliced onion
- 2 - 6 ounce black cod / sable, any white fish fillets
- 1/8 cup chicken stock or white wine of choice
- kosher salt, to season
- freshly ground black pepper
- For compound butter, combine butter, herb de Provence, parsley, tarragon, olive oil, and honey in a medium bowl and stir until smooth. Keep at room temperature until ready to use.
- Preheat oven to 400°F.
- Fold a 14" x 12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
- Arrange asparagus, potato, fennel, onion, and lemon slices on one side of the paper. Top with fish. Add compound butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper.
- Working from one end, begin tightly folding the open edge of the paper. Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake.
- Bake for 20 - 25 minutes, remove from heat and let sit 2 minutes.
- Carefully open packets and top with fennel frons to serve.