6 oz raw tilapia, cod, or salmon 8 thin asparagus stalks, tough ends removed 2 lemon slices 1 tsp light whipped butter or light buttery spread ½ tsp chopped fresh parsley ½ tsp salt

Preheat oven to 375˚F.

In a small bowl, mix together butter, parsley, garlic, and salt to form a thick paste. Set aside.

Lay a large piece of heavy-duty foil in front of you. Line up the stalks side by side in the center of the foil. Lay the fish on top of the asparagus.

Spread butter mixture evenly over the fish, and top with lemon slices. Fold and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.

Place packet on a baking sheet, and cook in the oven for about 15-20 minutes, until asparagus is tender and fish is cooked through.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful steam is hot.) Arrange fish and asparagus on a plate (use the lemon slices as a pretty garnish).

Makes 1 serving.

Resource: HungryGirl.com