This was a great way to make baked potatoes without drying them out.
I didn't have butter but susbiuted with extra virgin olive oil.
I didn't have lemons just bottled lemon juice and used that. I still have garden herbs so I used a bunch of rosemary I finely minced it with a bunch of basil torn to small pieces, I didn't have small potatoes so I cut up 2 yukon gold potatoes and mixed it up with evoo 1/2 of the minced Rosemary oregano thyme salt and pepper mixed well followed directions.
I used same bowl From the potatoes added more evoo rest of the butter and rosemary I added some more garlic and a splash of lemon juice and flipped the 6 fillets and turned them over coating with the herb mixture and placing them on the parchment I had no asapragus so I used frozen stir fry veggies and laid them around the fish and I will say what my husband said
Fabulous looks great and wow tastes amazing.
I will make this a recurring weekly or monthly dish
This was tasty. I skipped the tarragon, but the dish still had plenty of flavor. The cooking time for the fish was perfect at 20 minutes (the parchment is fine if you poke a thermometer into it to check the fish).
This has been a go-to favorite for my family for 5 years. Always a hit! You can try it on the grill too if you prefer.