Fish en Papillote with Potatoes or Asparagus and Parsley Sauce

"Any kind of white fish works, as long it looks nice and fresh, I'm partial to rockfish, aka Pacific snapper - it's firm, but luxurious, and performs like a much pricier fish when cooked en papillote. If you're making it with potatoes, Yukon Gold are good, but really, any kind is fine. And note that if you are using potatoes, that require a little ahead-of-time prep, as follows. If using potatoes: A couple hours or a day or two ahead of time, parboil one med. potato. Wash it thoroughly, and bring enough water to amply cover it to a boil. Add potato carefully, reduce heat to med.-high and cook for 15 min. Rinse with cold water, and put uncovered in a bowl in the fridge to cool before slicing.
(serves 2)

For the Veggies:
1 med. parboiled potato, sliced into very thin rounds (a mandoline helps a lot)
OR 1 bunch (about 12 stalks) asparagus, rinsed and butt-ends snapped off

For the Fish:
Parchment paper
2 pats of Kerrygold* butter
Kosher salt and freshly ground pepper
2 fish fillets, 4-6 oz. each of rockfish, cod, flounder, or any white fish
4 thin sliced of lemon
2 T. white wine

For the Parsley Sauce:
1 cove garlic
1/2 bunch parsley (about a cup loosely packed, not including larger stems)
1/2 t. kosher salt
1/4 cup EVOO

Preheat oven to 375.
Make the parsley sauce: Mince garlic and chop parsley finely, and add to small bowl. Add salt and stir to combine. Drizzle in olive oil slowly while stirring thoroughly with a fork - you also could use a food processor or immersion blender.
Assemble your packets: Tear off two large square of parchment paper, and crease them on the diagonal. On one diagonal half of each square, near the crease, arrange a slightly larger than fish fillet shaped layer of potatoes barely overlapping, or a slightly larger than fish fillet shaped raft of asparagus, and sprinkle with S&P. Put the fish fillets atop the potato or asparagus layer; sprinkle with S&P, then top each fillet with two slices of lemon and half the parsley sauce. Pour one T. of wine over each fillet. For each packet, for the parchment paper over diagonally, then fold and crimp the open sides tightly around the fish and veggie arrangement to create a half moonish shape. You want to create a good seal; if any spots seem like they might let the steam out, use uncoated paper clips to secure. them. Bake 20 min. for potatoes, 15 min. for asparagus. Slide each packet onto a large plate, then slit the top with a sharp knife and serve immediately, letting your guest tear theirs open more themselves. Voila: impressive and fun!

"Hold fast to your friends.

Happy Friday!!

Love,

Chef Deb