Blood Orange and Grouper Papillote


whats-freshPreheat oven to 350 F. On each of two square sheets of parchment, with room to fold and cover the fish, place a layer of blood oranges with fish on top. Then put a couple of slices with rinds removed on top of the fish. Next layer broccolini, asparagus, shallots and a few scallions. Drizzle with the olive oil vinaigrette mixture, black pepper, and salt. Then starting on one end, roll the parchment for a good seal around the entire edge. Place the two papillotes on a baking sheet and cook for 20 minutes. Place the papillon on plate and being careful of the steam, open and eat!

Parchment paper

4 blood oranges sliced in rounds

2  grouper filets

6 stalks broccolini

8 large stalks asparagus

2 shallots, thinly sliced

2 tablespoons olive oil and1 tablespoon vinaigrette, mixed

Course salt

Black pepper

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