Ingredients:
6 oz. raw tilapia, cod, or similar type of white fish
8 thin (or 6 thick) asparagus stalks, tough ends removed
2 slices lemon
1 tbsp EVOO
1/2 tsp. chopped fresh parsley
1/2 tsp. crushed garlic
salt to taste
Directions:
Preheat oven to 375 degrees.
In a small bowl, mix together olive oil, parsley, garlic, and pepper. Set aside.
Lay a large piece of heavy-duty foil in front of you. Line up the stalks side by side (like a raft) in the center of the foil. Lay the fish on top of the asparagus.
Spread garlic mixture evenly over the fish, and top with lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
Place packet on a baking sheet, and cook in the oven for about 15 minutes, until asparagus is tender and fish is cooked through.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful — steam will be hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish) and enjoy!
