Pompano with Spring Vegetables in Parchment Paper
Packet cooking is a great way to get a moist, aromatic result with fish, and it's easy cleanup, too. You can find parchment paper at better grocery stores or gourmet shops, or just use aluminum foil.
INGREDIENTS | SERVES 4
- (12 × 18- inch) sheets parchment paper or aluminum foil
- 4 (6-ounce) pompano fillets
- Kosher salt and ground white pepper to taste
- 16 thin asparagus spears, trimmed
- ½ cup green onion, chopped
- ½ cup mushrooms, sliced
- 4 tablespoons unsalted butter
- 4 tablespoons fresh lemon juice
Preheat the oven to 450°F.
Arrange the sheets of parchment or foil on a flat surface and place a pompano fillet in the center of each one.
Sprinkle each fillet with salt and ground white pepper and top with 4 asparagus spears and a fourth of the green onion and mushrooms. Place 1 tablespoon of butter on each and drizzle with 1 tablespoon of lemon juice. Seal each packet and place on a baking sheet.
Bake for 18 to 22 minutes or until the fish begins to flake when tested with a fork.
