Ingredients

Parchment paper

4 blood oranges sliced in rounds

2  grouper filets

6 stalks broccolini

8 large stalks asparagus

2 shallots, thinly sliced

2 tablespoons olive oil and1 tablespoon vinaigrette, mixed

Course salt

Black pepper

Preheat oven to 350 F. On each of two square sheets of parchment, with room to fold and cover the fish, place a layer of blood oranges with fish on top. Then put a couple of slices with rinds removed on top of the fish. Next layer broccolini, asparagus, shallots and a few scallions. Drizzle with the olive oil vinaigrette mixture, black pepper, and salt. Then starting on one end, roll the parchment for a good seal around the entire edge. Place the two papillotes on a baking sheet and cook for 20 minutes. Place the papillon on plate and being careful of the steam, open and eat!