This fabulous dish of Steamed Halibut, Potatoes and Asparagus Baked in Parchment
is from one of my favorite cookbooks, Meals by Easy from Real Simple Magazine. My husband and I had the opportunity to serve this delicious recipe at a small dinner party and everyone raved about it. The presentation is to die for and the fish comes out flaky and flavorful after being gently steamed in the parchment.

Ingredients

1 1/2 pounds small potatoes, sliced about 1/4 inch thick
4 6-ounce halibut filets, skin removed
2 tablespoons Swissmar sea salt
1 teaspoon black pepper
2 tablespoons chopped fresh tarragon
4 scallions, trimmed and cut into 1-inch pieces
1 pound of asparagus, trimmed and cut into 1-inch pieces
1 tablespoons extra-virgin olive oil
2 lemons

Parchment paper, cut into 8 15-by-15-inch sheets

Directions

Heat oven to 400° F. Tear off four 15-inch squares of parchment paper and arrange on 2 baking sheets. Place 1/4 of the potatoes in the center of each sheet. Rinse the halibut filets and pat dry with paper towels. Place filets on top of potatoes. Season with salt and pepper. Add the tarragon, scallions, and asparagus. Drizzle with oil. Top with the remaining parchment paper sheets and fold the edges over several times to seal (making a pouch). Do not turn upside down. Bake for 25 minutes. To serve, place a packet on each plate and cut open. Slice lemons and offer them at the table or on the plate.

This dish was perfect with a simple rice pilaf and side dish of sautéed baby carrots. A good chardonnay or Pinot Noir is a fine choice to accompany this meal.