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Tilapia En Papillote with Asparagus & Shrimp

A home-style Tilapia En Papillote with Asparagus & Shrimp made with Thin Or Medium Asparagus and Unsalted Butter. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 lb
• 2 tbsp

Method (preview)

1. 1

   Grated zest of 1 lemon

2. 2

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

3. 3

   Drain and cool.

4. 4

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

5. 5

   Preheat the oven to 450 degrees F.

6. 6

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

7. 7

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

8. 8

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

9. 9

   Dot with a quarter of the lemon butter.

10. 10

    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.

11. 11

    Repeat for the remaining portions.

12. 12

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

13. 13

    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.

14. 14

    Jay Harlow writing in the San Francisco Chronicle, 3/18/92.