Fish en papillote with white wine, asparagus & amarillo, garlic, chive mashed potatoes

You will need

4 pieces of white fish

½ pound of asparagus (choose skinny ones if they are available in your grocery store)

1 lemon

Toothpick (for each piece of fish)

Parchment paper

Baking sheet

Salt/pepper

¼ white wine

Preheat oven to 375

Cut parchment paper in four squares or however many pieces of fish you are serving)

Place fish on parchment and salt and pepper on both sides

Trim asparagus in half and discard the woody tough ends

Take 10 asparagus (less if they are fat) and roll fish around the asparagus and secure with a toothpick

Grate a little bit of grated lemon rind on each fish roll, then cut and squeeze a little lemon juice on each, then drizzle a little white wine on each fish roll(if you don’t have a lemon on hand just use lemon juice from a bottle

*Optional For extra flavor take a little chip of butter and place on top and inside of fish roll to melt with lemon and white wine

Fold parchment paper over fish and begin to roll from all corners forming a pouch/purse for the fish to steam inside

Bake on 375 for 15-17 minutes

Cut open parchment pouch just before serving