Fish en Papillote (Fish Baked in Paper)

Fish en Papillote (Fish Baked in Paper)

1 5 ounce piece firm fleshed white fish, such as Halibut, about an inch thick, rinsed and patted dry (5 to 6)

3 ounces fresh asparagus, cut into 1 1/2" pieces (3 to 4)

1/2 small to medium shallot, thinly sliced

1/2 tablespoon capers, rinsed

1/2 teaspoon fresh thyme leaves

1/2 teaspoon butter or olive oil

1/2 teaspoon lemon juice
salt and pepper, to taste

1 15" square parchment paper

Fold the parchment paper in half, and open up on the counter; butter the half closest to you. Lay the fish close to the crease on the buttered area, and begin to lay all the remaining ingredients over the fish. Season with salt and pepper.

Fold the parchment paper up and over the fish. Starting at the corner to the left, fold the paper a couple of times, crimping as you go, and continuing all the way around to the opposite side. When you get to the end, tuck under the remaining piece. Place on a sturdy rimmed baking pan.
At this point, the fish can be refrigerated for 4 hours.
Preheat oven to 400 degrees. Bake the parchment covered fish for 14 to 17 minutes, depending on how thick your fish is.

Note: Any firm fleshed fish can be used, but you will need to change the other filling ingredients to go with the fish you are cooking.