Halibut with Asparagus, Tomatoes and Tarragon in Paper Wrap

Cut halibut into four even pieces. Remove the peel from the asparagus spears and cut them into diagonal slices. Sauté briefly in a frying pan with a little butter, salt and sugar. Lay out a parchment paper about

40 x 40 cm. Form the asparagus spears in the center, place the halibut on top and season with salt & pepper. Cut the tomatoes into quarters and spread them evenly on the halibut. Pluck a few tarragon leaves and place them on the halibut. Brush the edges with egg white and fold the parchment. Put in the oven at 180 degrees ° for about 10 min.

When the parchment turns slightly brown on the top, the fish is cooked. Next, bring to the table on the spot. As a side dish, potatoes are best.

Tip: Stock up on high-quality spices – it pays off!

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