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.