Ingredients
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4 tablespoons butter, at room temperature
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2 cloves garlic, minced
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1 Meyer lemon, very thinly sliced, or more as needed
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4 fingerling potatoes, thinly sliced
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8 asparagus spears
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2 tablespoons fire roasted bell peppers
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2 (6 ounce) halibut filets
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salt and freshly ground black pepper to taste
Directions
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Preheat the oven to 425 degrees F (220 degrees C). Tear off 2 pieces of parchment paper, at least 18 inches long.
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Mash garlic and butter together in a small bowl with the back of a spoon.
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Place 4 lemon slices on each piece of parchment. Layer with thinly sliced potato and 4 asparagus spears. Scatter bell pepper over, and top with 1 tablespoon butter.
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Place 1 halibut filet onto each stack of vegetables, and add 1 tablespoon butter. Layer on remaining lemon slices. Season with salt and pepper.
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To close packets, bring opposite sides of parchment together directly above fish. Roll down together tightly until parchment touches packet contents. Crimp the parchment. Now roll and crimp the other 2 sides of parchment to create a sealed packet; tuck ends underneath. Place packets on a baking tray.
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Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes. Remove from the oven; let packets rest for 2 to 3 minutes before opening carefully.
