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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 375 degrees, F. | 2. Fold each square of parchment in half and cut out a heart shape. (You have all done this before—in school when you made Valentine cards.). | 3. Open each heart and brush lightly with extra virgin olive oil or spray with olive oil spray. | 4. Sprinkle both sides of fish with salt and pepper; set aside. | 5. Wash asparagus and break off and discard the woody ends. | 6. Lightly spray olive oil on the asparagus and toss with a pinch of kosher salt and pepper and the lemon zest. | 7. Divide the asparagus in half; put half of the asparagus on each of the hearts, just to one side of the center of each heart. | 8. Put one piece of fish on top of each bundle of asparagus. | 9. Top with one sprig of dill (or half of the dried dill), a slice of lemon and either ½ of the butter or a light drizzle of olive oil. | 10. Splash half the wine on top of each piece of fish. | 11. Now, to wrap up these packets: fold the top of the heart over the fish and asparagus. | 12. At the top end of the heart, away from the point, fold up both edges (top and bottom) and crease well. | 13. Move down about ½ inch and fold up the edges, overlapping your first fold. Continue folding and creasing all around the parchment heart until you get to the point. | 14. Fold and crease the point twice. | 15. You now have successfully wrapped your fish en papillote--yeah! | 16. Place the packets side by side on a baking sheet, making sure the packets aren’t touching. | 17. Bake in the center of the oven until the packets are well puffed and the fish is cooked, about 10-12 minutes. | 18. To serve, put a packet on your sweetheart’s plate, place in front of her, and with a dramatic flourish and a “watch out for the steam,” carefully slice the packet open with a sharp knife. | 19. You watch out, too—the steam will be very hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parchment paper	2 -12			201.7333	0.0	44.88	1.1333
extra virgin olive oil				201.7333	0.0	44.88	1.1333
white fish fillet	8	ounces		201.7333	0.0	44.88	1.1333
kosher salt				201.7333	0.0	44.88	1.1333
black pepper			ground	-	-	-	-
white wine	2	ounces		46.4932	1.4742	0.0397	0.0
lemon	2	slices		-	-	-	-
lemon				-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
dill	2	sprigs		-	-	-	-
asparagus spear	16			201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.