Tilapia En Papillote with Asparagus and Shrimp
I seasoned the fish with a bit salt and black pepper, cooked the asparagus in a hot skillet with a bit olive oil and freshly minced garlic, then seasoned with salt and black pepper, baked for 10 minutes, and it came out absolutely delicious and super light!
Snap off the thick ends of the asparagus, cut the spears diagonally into bite-size pieces, and blanch in lightly salted water. Drain and cool.
Meanwhile, beat the butter until light and blend in the lemon zest; season to taste with salt and pepper.
Preheat the oven to 450℉ (230℃).
For each portion, fold a 12-inch square of baking parchment in half diagonally and crease the corners.
Arrange one portion of tilapia filet on one side of the paper.
Season with a little lemon juice and top with a quarter of the shrimp and asparagus.
Dot with a quarter of the lemon butter.
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.
Repeat for the remaining portions.
Bake the packages on a sheet pan until the paper is browned and puffy, 7 to 8 minutes.
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.