Lemon Halibut in Parchment with Asparagus & Prosciutto (from Central Market)
1 lb. halibut fillet, cut in half
4-5 cloves of garlic, chopped
1 teaspoon kosher salt
2 tablespoons butter
1 tablespoon olive oil
1/4 cup lemon juice
2 teaspoons lemon zest
1/2 bunch asparagus
6 thin slices prosciutto
8 roasted marinated or sun-dried tomatoes
1. Preheat oven to 400 degrees. On a cutting board, use a knife to combine the garlic and salt into a paste. Heat butter and oil in a small saucepan over medium heat. Add garlic paste and saute until just beginning to brown, about 1 minute. Add lemon juice and zest. Stir over heat to combine.
2. Put asparagus in a heavy-duty plastic bag with 1 cup water. Seal bag, leaving a 1-inch opening. Microwave on high for 1 1/2 minutes to partially steam the asparagus before placing it in the packets.
3. Tear off two 12-inch pieces of parchment paper. Place one piece of halibut in the middle of a piece. Spread some garlic mixture on the fish. Top fish with half of the asparagus and more of the garlic mixture.
4. Arrange half of the tomatoes on top of the asparagus.