This super healthy and delicious recipe can be on your dinner table in less than 30 minutes. My favorite part of preparing this dish is releasing the steam from the packet and smelling all of that goodness. I used North Carolina red snapper for this recipe, but you can use any flaky white fish or even salmon.
Ingredients
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1 to 1½ lb. fresh North Carolina red snapper (or any flaky white fish or salmon)
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2 to 3 tablespoons light olive oil
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2 cloves garlic, sliced
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1 orange, sliced
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1 lemon, sliced
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juice of ½ orange
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juice of ½ lemon
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4 to 5 sprigs fresh thyme
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10 to 12 cherry tomatoes, halved
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kosher salt and black pepper
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1 bunch asparagus, ends removed
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Parchment paper
Directions
Heat oven to 400 degrees. Rub a tablespoon of olive oil on top of the fish. Season with kosher salt and pepper. Tear off a large piece of parchment paper. Place the asparagus spears on the parchment. Dot with olive oil and season with salt and pepper. Place fish skin side down on top of asparagus.
Squeeze the lemon and orange juice on the fish. Add the garlic slices and layer the lemon and orange slices. Top with the fresh thyme and cherry tomatoes. Drizzle more olive oil and sprinkle with salt and pepper.
Wrap the fish in the parchment paper very tightly to ensure there are no openings. Place on baking pan. Bake 18-22 minutes.
