Friday, March 8, 2013

Foil-Baked Lemon-Garlic Fish and Asparagus


Lately I have been dealing with a lot of mom-guilt over the twins.  They take up SO much of my time, and it leaves me with little to no time to spend with Caroline and Smith.  So when I am just running out for some mundane errands (which sadly is the highlight of my week), I try and take Caroline along with me for some quality mother-daughter time.

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
serves 4
  • 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.



9 comments:

Made in Sonoma said...

This looks so delicious! As a kid, I hated when my dad would cook fish, so you're very lucky to have a kid that loves it!

Rachel said...

We really never eat fish because I don't really like it/know how to cook it. I've been wanting to try it and I think I'll start with this delicious looking recipe!

Wendy said...

I know what's going to be on my menu next week. I will make sure I get nice fish and not mean fish too.

Joanne said...

Aww Caroline just gets cuter and cuter!! And I'm sure she appreciates the mom-daughter time you guys get to spend together...as well as the delicious meals that you prepare!

cathy pollak @ Noble Pig said...

i THINK i AM just so impressed you write a blog with TWINS and other kids...owing to you. And this looks like it was a beautiful dinner too!

Anne said...

This looks perfect for the beginning of spring! I also have some cod that I want to use so I'll be making this soon!

Kelsey said...

Josie, you are amazing! I am so impressed you are able to balance life with four young kids and still cook such wonderful meals. On top of it all, you blog. You're doing great!

Skagway said...

I love to try this recipe. I'm so amazed on how you manage everything. Good luck!

Patch said...

looks great! I must try this

Post a Comment

 
BLOG DESIGN BY: SHERBET BLOSSOM DESIGNS