Ingredients:

4 (6-8 oz) skinless white fish filets, about 1-inch thick

4 Tbs butter

zest and juice of 1/2 lemon

1/2 tsp dried herbes de provence (it sounds fancy, but can be found in the spice aisle of your grocery store)

2-3 garlic cloves, finely minced

pinch of red pepper flakes

1 lb. asparagus, woody ends snapped off

4 lemon slices, plus more for serving

4 Tbs sherry

Salt and pepper to taste

Directions:

1.  Preheat oven to 450°F.  Cut 4 pieces of foil measure about 10x14 inches.  Divide the asparagus evenly between the foil and sprinkle lightly with salt and pepper, top with a lemon, and set aside.  Pat the fish dry with paper towels, and season with salt and pepper.
2. Using a fork, combine the butter, lemon zest and juice, herbs, garlic, red pepper flakes, and salt and pepper to taste.  Spread 1 tablespoon of the butter on each piece of fish.  Carefully transfer each piece of fish to the foil, and pour 1 tablespoon of sherry over each piece.  Wrap and seal the packets, and transfer to a baking sheet.
3. Bake until the fish is just cooked through and the asparagus is crisp-tender, 15-20 minutes.  Open very carefully, as steam will burn.  Serve with the extra juices from the packet and extra lemon.

Source: www.pink-parsley.com