1 bunch thick asparagus spears, tough ends removed and cut in half
1/2 teaspoon dried dill weed
3 tablespoons dijon mustard
2 tablespoons chicken stock/broth
2 teaspoons avocado oil
salt and pepper
Preheat the oven to 450 degrees.
Cut 4 large pieces of parchment paper (about 15 by 16 inches) and fold them in half. Set aside.
In a small bowl, whisk together the dill weed, mustard, chicken stock, and avocado oil.
Slice 2 of the lemons and cut one of them in half (you’ll use the juice from one of the lemons).
Unfold a piece of parchment paper and place one halibut filet on one side of the crease. Place 1/4 of the asparagus spears around the halibut.
Pour 1 tablespoon of lemon juice over the halibut filet and then top with 1/4 of the mustard-dill sauce.
Season the asparagus with salt and pepper.
Top the halibut and asparagus spears with 1/4 of the lemon slices.
Fold the opposite side of the parchment paper over the side with the fish and asparagus.
To seal the parchment paper into a packet, make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Make sure to press each crease as you fold.
Repeat with the three remaining servings until you have 4 parchment packs.
Place the parchment packets on a baking sheet and bake in the preheated oven 13 minutes. Test the fish for doneness–the center should be opaque. If fish is still undercooked, reseal the packet and bake an additional 2-3 minutes.