Last week we were at Whole Foods, and Caroline asked if we could buy some fish for dinner. She didn't have to ask me twice - I love the fish counter there, and the idea for this recipe had been rattling around in my brain for months. I went with halibut because I like it so much, and it was on special that day. But any white fish should work - just adjust the cooking time for the thickness.
As I was cooking dinner, Joey and Caroline had a funny little conversation:
Joey: Mommy bought some nice fish for dinner tonight, are you excited?
Caroline: Yes! I love nice fish - it's delicous. We don't eat mean fish though, they don't taste yummy.
That girl cracks us up to no end. She's right though. This fish was delicious. I made a simple compound butter with lemon, garlic, and herbs, and slathered it on each piece of fish. I then wrapped each portion in a foil-packet, along with some asparagus and lemon slices. After a very brief stint in the oven, you have a super flavorful, healthy fish dinner. The lemon butter melts over the fish and asparagus, and you have a tasty sauce to pour over the fish. I served it over couscous, but it would be great over any number of grains - rice, quinoa, orzo, etc.
Foil-Baked Lemon-Garlic Fish and Asparagus
loosely inspired by this foil-baked fish
- 4 (6-8 oz) skinless white fish filets, about 1-inch thick
- 4 Tbs unsalted butter, at room temperature
- zest and juice of 1/2 lemon
- 1/2 tsp dried herbes de provence
- 2-3 garlic cloves, finely minced
- pinch of red pepper flakes
- kosher salt and freshly ground black pepper
- 1 lb. asparagus, woody ends snapped off
- 4 lemon slices, plus more for serving.
- 4 Tbs dry white wine
Preheat the oven to 450 degrees. Cut 4 pieces of foil, each measuring about 10x14 inches. Divide the asparagus evenly between the foil sprinkle lightly with salt and pepper, top with a lemon slice, and set aside. Pat the fish dry with paper towels, and season with salt and pepper.
Using a fork, combine the butter, lemon zest and juice, herbs, garlic, pepper flakes, and salt and pepper to taste. Spread 1 tablespoon of the butter on each piece of fish. Carefully transfer each piece of fish to the foil, and pour 1 tablespoon of wine over each piece. Wrap and seal the packets, and transfer to a baking sheet.
Bake until the fish is just cooked through and the asparagus is crisp-tender, 15-20 minutes. Open very carefully, as the steam will burn! Serve the fish and asparagus with the accumulated juices in the packet and extra lemon.