Grouper en Papillote

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Parchment paper
4 skinless Grouper fillets
Asparagus either whole or chopped depending of thickness
A combination of fresh rosemary, sage and chives
1 large sweet onion, thinly sliced
juice of ½ lemon and lemon slices
freshly ground black pepper and garlic salt
4 teaspoons butter or olive oil

Heat oven to 400°. Measure four 24 inch long sheets of parchment.Fold each sheet in half, and starting from the folded side, cut a large half-heart shape.

Open one heart on a work surface and place one quarter of each of the ingredients on the parchment and top with a fish fillet. Repeat with the other three pieces of parchment and ingredients.
Season each with garlic salt and pepper and a pat of butter or olive oil on top.

To seal, tightly roll the edges towards the fish to ensure no juices leak out while cooking.

Place packets on baking sheets and bake for 15 to 20 minutes or until the packages are slightly browned and puffy.