What’s the secret ingredient for cooking perfect fish? A humble piece of parchment, actually: Cooking fish inside a parchment pouch makes it super moist and flavorful. Added bonus: Cleanup becomes ridiculously easy. MORE: The 10 Healthiest Fish on the Planet Serves 4 ¾ c brown rice 4 snapper or halibut fillets (1½ lbs total) 4 tsp extra virgin olive oil 24 thin asparagus spears, ends trimmed 1 lemon, thinly sliced 2 Tbsp chopped fresh dill or flat-leaf parsley (or 1½ tsp dried dill)

  1. Bring 2½ cups water to a boil in medium saucepan. Stir in rice, reduce heat, cover, and simmer gently until kernels puff open, 40 to 45 minutes. Fluff with a fork and simmer 5 minutes more. Drain excess liquid and set aside.2. Heat oven to 375°F. Cut 4 sheets of parchment, each approximately 18" x 12". Fold in half lengthwise. Using scissors, cut large heart out of each piece, beginning the cut on the fold.3. Season both sides of fish lightly with salt and pepper. Place 1 fillet on one half of a parchment heart, leaving at least a 1" border. Drizzle with 1 tsp of the oil, and top with 6 asparagus spears and a few lemon slices. Sprinkle with one-quarter of the dill. Fold other side of heart over fish and twist edges together to seal. Fold bottom edge under packet to prevent it from opening during cooking. Repeat with remaining fillets, asparagus, dill, and lemon.4. Transfer packets to 2 baking sheets and bake 12 to 15 minutes. Using oven mitts or tongs, transfer packets to 4 plates. Carefully open packet with scissors (caution: steam will be hot). Serve with rice. NUTRITION (per serving) 290 cal, 37 g pro, 19 g carb, 2 g fiber, 1 g sugars, 6 g fat, 1 g sat fat, 115 mg sodium