Perch fillet with asparagus & lemon in parchment paper

This light oven-baked dish with tender perch and fresh asparagus is not only quick to make but also full of delicate flavors. Perfect for two—or more—guests: Everything is easy to prepare in advance, and while the parcels are cooking in the oven, there's time for a relaxed aperitif. How about a glass of Sauvignon Blanc from Lake Zurich and some crispy Perch Knusperli as a starter?

Ingredients (for 2 people)

- 350 g perch fillet without skin

- 100 g fresh asparagus

- 50 g butter (thinly sliced)

- 1 sprig of rosemary

- 2 slices of organic lemon (with peel, deseeded)

- Salt & Pepper

- 2 sheets of parchment paper (approx. 30 × 40 cm)

Preparation in 8 steps

Step 1. Preheat oven
Preheat to 200 °C (top/bottom heat).

Step 2. Prepare the asparagus
Wash the asparagus, cut off the ends and halve lengthwise.

Step 3. Lay out the paper
Place parchment paper on the work surface.

Step 4. Layers
Place the asparagus in the middle and place the perch fillets on top.

Step 5. Season & top
Season with salt and pepper. Sprinkle slices of butter over the top.
Place a lemon slice on each fillet. Add a rosemary sprig.

Step 6. Seal the package
Fold the paper like a candy or envelope and seal it tightly.

Step 7. Baking
Place on a baking tray and cook in the oven at 200 degrees for 20 minutes.

Step 8. Serve
Place directly onto your plate in the paper. Upon opening, a wonderfully fresh scent of lemon, rosemary, and butter unfolds.

Chef's tip: Seal in the flavor & perfect the texture

"Cooking in parchment creates a small aromatic miracle: The steam circulates within the package and concentrates the flavors. It's important that the paper is sealed tightly—this keeps everything moist and no flavor escapes. For a particularly sophisticated twist, add a thin slice of lemon and a few wafer-thin shallot rings to the fish. This adds freshness, a light sweetness, and an elegant depth of flavor."

— Tip from professional chef Stefan Greulich