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Rockfish en Papillote with Spring Vegetables and Tarragon Butter

Note: thinner fish cooks faster.
Servings 2
Author Kirstin Jackson

Ingredients

  • 2-1/2 tablespoons unsalted butter, at room temperature
  • 1 clove garlic, minced
  • 1-1/4 tablespoons chopped tarragon
  • Kosher salt
  • 1/4 bunch thick asparagus, halved lengthwise, or thin asparagus
  • 1-1/2 small carrots, peeled
  • 1/2 cup trimmed sugar snap peas
  • 2 *6-ounce, 1½-inch-thick) skinless fillets rockfish, mahimahi, or other thick, flaky whitefish

Instructions

  1. Preheat the oven to 375°F. In a small bowl, mix together the butter, garlic, tarragon, and 1/8 teaspoon salt until smooth and fluffy.

  2. Trim the bottoms of the asparagus. Cut the carrots into matchsticks about three-fourths the thickness of the asparagus.
  3. Place 2 (13 by 13-inch) sheets of parchment paper on a flat surface and fold them in half to create a crease down the middle. Unfold. With the crease running vertically (like an open book), place half of the asparagus, carrots, and snap peas on the right half of each paper. Place one fillet over each cluster of veggies, sprinkle with a generous pinch of salt, and top each with half of the tarragon butter. Fold the left half of the paper over the right, like you’re closing a book. To seal each packet, start from one of the creased corners and make very tight, closely overlapping folds, working your way to the other side. Make an extra fold at the end to ensure a tight seal.
  4. Set the packets on a sheet pan. Cook until the fish is just cooked through, about 15 minutes. Let rest for 5 minutes, carefully open the packets, and serve.