| 300 g | halibut fillets |
| 10 stalks | green asparagus |
| 1 | lemon |
| 5 | jarred artichoke hearts |
| 2 sprigs | parsley |
| 1 clove | garlic |
| 2 tbsp | olive oil |
| 1 tbsp | caper |
| salt | |
| pepper | |
| baguette (for serving) |
Preheat the oven to 200°C/400°F. Trim off the woody ends of asparagus, and halve the spears. Slice lemon. Drain the artichoke hearts. Wash and finely chop parsley.
Add garlic to a mortar and pestle. Season generously with salt and pepper. Crush until a thick paste forms. Add olive oil and capers. Mix together, crushing lightly.
Lay half of the lemon slices on parchment paper with half of the asparagus, halibut fillet, half of the garlic-caper mixture, and half of the artichoke hearts. Fold into a parcel. Repeat with the remaining ingredients on another piece of parchment paper. Carefully transfer parchment parcels to a baking sheet and bake for approx. 15 – 20 min. Delicately open the parchment parcels and top with parsley before serving. Enjoy!
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