Tilapia en Papillote with Asparagus and Shrimp

Makes 4 servings

Ingredients:

4 pieces of 12 inch parchment paper
1/2 pound thin or medium asparagus
2 tablespoons unsalted butter, softened
grated zest of 1 lemon
salt and freshly ground pepper, to taste
4 large or 8 small tilapia filets, 1 1/4 to 1 1/2 pounds total
2 tablespoons fresh lemon juice
2 ounces tiny cooked shrimp rinsed and drained

Preparation:

Snap off the thick ends of the asparagus, cut the spears diagonally
into bite-size pieces and blanch in lightly salted water. Drain and
cool. Meanwhile, beat the butter until light and blend in the lemon
zest. Season to taste with salt and pepper.

Preheat the oven to 450 degrees F.

For each portion, fold a 12-inch square of baking parchment in half
diagonally and crease the corners.

Arrange one portion of tilapia filet on one side of the paper. Season
with a little lemon juice and top with a quarter of the shrimp and
asparagus, then dot with a quarter of the lemon butter.

Fold the other side of the paper over the fish and seal the package
into a half oval with a series of creases, starting with one corner
and finishing with a twist at the opposite end. Repeat for the
remaining portions.

Bake the packages on a sheet pan until the paper is browned and puffy,
7 to 8 minutes.

To serve, slit open each package and slide the contents out onto a
plate, or serve in the paper, letting each diner cut open his own.
Remember to caution them that the contents and steam could burn.






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