Herbed Fish en Papillote with Potatoes, Asparagus, and Fennel

Serves: 2

Ingredients:

• 1/4 cup unsalted butter, room temperature
• 1 teaspoon herbs de Provence
• 1 tablespoon parsley, minced
• 1 tablespoon tarragon, minced
• 2 teaspoons olive oil
• 1 teaspoon honey
• 1 small bunch asparagus, woody stems removed & divided
• 1 red potato, sliced thin and divided
• 1 cup thinly sliced fennel bulb
• 1 lemon, thinly sliced
• 1/2 cup thinly sliced onion
• 2 - 6 ounce black cod / sable, any white fish fillets
• 1/8 cup chicken stock or white wine of choice
• kosher salt, to season
• freshly ground black pepper

Procedure:

1. For compound butter, combine butter, herb de Provence, parsley, tarragon, olive oil, and honey in a medium bowl and stir until smooth. Keep at room temperature until ready to use.
2. Preheat oven to 400°F.
3. Fold a 14" x 12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
4. Arrange asparagus, potato, fennel, onion, and lemon slices on one side of the paper. Top with fish. Add compound butter and a splash of wine and/or broth to keep the fish moist and create a sauce. Season with salt and pepper.
5. Working from one end, begin tightly folding the open edge of the paper. Continue folding the paper's open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake.
6. Bake for 20 - 25 minutes, remove from heat and let sit 2 minutes.
7. Carefully open packets and top with fennel frons to serve.