Learning to Cook

I have always been surrounded by wonderful cooks and bakers. While this has been delightful for my taste buds, I always wondered if I would ever be able to cook like them. When I lived in Brazil, I was forced to learn how to cook because the ingredients at my disposal were so different. The experience was, at first, frustrating. But, once I began to experiment, the world of cooking opened up to me. My recipe box is now brimming, and I thought others might be interested in trying some of the recipes I have found. I haven’t tried them all yet, but I plan to in the future! I hope you enjoy, and please feel free to add your own suggestions/comments.

Saturday, January 17, 2009

Fish Fillets in Parchment with Asparagus and Orange


Ingredients

4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice

Preparation

Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.

Bake fish packets 17 minutes. Slide packets onto plates and serve.
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