Fish with Asparagus en Papillote

Ingredients

• 4 cod fillets (about 150 g each, skinless)
• 1 untreated lime
• 1 kg white asparagus
• 2 tbsp sugar
• 3 tbsp Walnut Oil
• 2 tbsp finely chopped basil
• Salt
• ground pepper
• basil for garnish

Instructions

1. 1.

   Preheat the oven to 180 °C fan‑forced. Rinse and pat dry the fish. Wash the lime hot, slice thinly. Wash, peel, trim the asparagus ends and cut into ~6 cm pieces. Mix asparagus and lime slices with sugar, walnut oil and basil. Season with salt and pepper and spread onto four sheets of parchment paper (≈30×30 cm). Place a fillet on each sheet, season lightly, fold the parcels closed. Secure with kitchen twine or toothpicks and place on a baking tray. Bake in the oven for 15–20 minutes.

2. 2.

   Open the parcels over plates and serve garnished with basil.