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Parve
Easy
2 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Really, this dish will work with any fish at all. It’ll also work with any vegetables you have in your fridge. It’ll also work whether you want to serve an easy, complete weeknight meal (protein + veggies in one packet) or whether you’re entertaining and need something with a wow presentation. Watch how Victoria assembles her parchment packets.
2 (5-oz) sea bass fillets OR 2 (7-oz) halibut or tilapia fillets
12 asparagus spears, leaves and ends trimmed, halved vertically
1 fresh lemon, zested and sliced into rounds
1 leek, white and light green parts only, cut into long, thin strips
1 zucchini, julienned
1/4 cup Baron Herzog Chenin Blanc or other white wine
1 handful fresh parsley leaves
salt, for sprinkling
coarse black pepper, for sprinkling
Preheat oven to 400 degrees Fahrenheit.
Place two pieces of Gefen Parchment Paper in front of you. On each piece, lay asparagus spears on one side; season them with salt and pepper. Lay fish on asparagus. Season with salt, pepper, and lemon zest. Top with leek and zucchini, julienned. Season lightly with salt and pepper.
Spoon white wine over fish and vegetables. Top with lemon slices and fresh parsley. Pull empty side of parchment over fish fillets and crimp the edges to form a packet. Slide packets onto a baking sheet and bake for 20 minutes.
Serve fish in their parchment packets. Be careful when unwrapping, as steam may escape.
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