High-Quality Paring Knife - Essential for peeling oranges and preparing asparagus with precision.
Silicone Baking Mat - Perfect for ensuring parchment paper doesn't stick during cooking, enhancing cleanup.
Oven-Safe Parchment Sheets - Specifically designed to withstand the high temperatures required for this recipe.
Stainless Steel Fish Fillet Knife - Ideal for easily cutting through delicate fish fillets without damage.
Asparagus Trimmer - Helps remove tough ends and trim asparagus evenly, making it easier to cook.
Microplane Zester or Fine Grater - Useful for zesting orange peels efficiently, adding flavor without seeds.
Digital Kitchen Scale - Accurate measurements are key in recipes; this scale can help with portion control and ingredient accuracy.
Heavy-Duty Food Processor (optional) - Useful for quickly chopping or shredding asparagus if needed.
Precision Instant-Read Digital Thermometer - Ensures your fish fillets reach the perfect doneness without overcooking.
Citrus Juicer with Strainer - Makes it easier to juice oranges, removing seeds and ensuring smooth citrus components in your dish.
4 15x15-inch squares parchment paper
4 5-to 6-ounce fish fillets (such as halibut or cod; each about 1 inch thick)
12 fresh tarragon leaves
2 tablespoons butter, cut into 4 pieces
1 pound slender asparagus spears, trimmed, cut into 1 1/2-inch pieces
4 tablespoons orange juice
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About