Asparagus package with redfish and capers

Spread the asparagus with peeler from the bottom of the cup and cut woody ends (approx. 2 cm) off. Cook in large pan with plenty of boiling water and salt asparagus in approx. 8 minutes. Drain in colander. In the meantime, pat dry redfish fillets with kitchen paper and sprinkle with salt and pepper. Fry 1 tablespoon of oil in frying pan and fry redfish fillets over high heat for about 1 minute. Remove from fire. Top fine parsley over a bowl. Chop minced caps and parsley with oil. Season with pepper. Clean the lemon well and cut into thin slices. Spread 2 sheets of baking paper at 30 x 30 cm on worktop. Place asparagus in the middle, with all points facing the same side. Place redfish fillets and sprinkle with caper oil. Place lemon on top of it. Toss baking paper into packages.

Preheat the oven to 225 ° C or gas mark 5. Let the packs be cooked on a baking sheet in the middle of the oven in 6 to 8 minutes. Place packages on two plates and open them at the table, watch out for steam that is released.