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Ingredients

• 2 pounds Chilean Sea Bass (cut in 4 fillets)
• 1 asparagus
• 1 bunch asparagus
• 1 carton grape tomatoes
• 1 lemon
• 1/2 cup white wine
• 24 baby mushrooms with stems
• 4 sheets 24in by 12in parchment paper
• 4 pinches salt
• 4 pinches pepper
• 4 pinches rosemary
• 1 tablespoon butter

Directions

1. Half grape tomatoes
2. Cut asparagus into 2 inch pieces, removing end of stalks
3. Preheat oven to 400 degrees
4. Rub a small amount of butter on center of one piece of parchment paper
5. Place one sea bass fillet on top of buttered section of paper (to prevent sticking)
6. Sprinkle pinches of salt, pepper and rosemary on top of fillet
7. Surround fillet with 1/4 cut tomatoes, mushrooms and asparagus pieces
8. Cut lemon into 8 wheels, discarding ends
9. Top fillet with two lemon slices
10. Seal ends of parchment paper around fillet and vegetables, leaving one side opening for now
11. Pour 1/8 cup of white wine into parchment "bag" and seal remaining end
12. Repeat for other 3 fillets
13. Place parchment "bags" on baking sheet and cook in oven for 15 minutes
14. Length of cooking time depends on thickeness of fillet - 15 minutes is average
15. Remove from oven, cut parchment bags open along top and serve!