White Fish & Asparagus Recipe

Preparation time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 1


  • 6-8 spears of asparagus, rinsed and with woody stems snapped off
  • 1 4-ounce white fish fillet (sea bass, cod, halibut or pollack)
  • 1 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • 1 tbsp mixed fresh herbs (thyme, dill, basil, tarragon and/or cilantro)
  • 1 small lemon, thinly sliced


  1. Preheat oven to 400 degrees F.
  2. Cut one piece of parchment paper large enough to form a pouch around the fish.
  3. Spread asparagus in middle of paper.
  4. Pat fish dry and place it on top of asparagus.
  5. Drizzle with olive oil and sprinkle with salt, pepper and dried herbs.
  6. Top with several slices of lemon.
  7. Fold parchment completely over the fish to cover all ingredients, crimping the edges to ensure it is sealed.
  8. Transfer pouch to a baking sheet and place in the oven.
  9. Bake until fish is cooked through, about 20 minutes.
* Adapted from Memorial Sloan Kettering Cancer Center