As I said to Matt, I like having someone to cook for. It gives me the opportunity to make things that I would never make if I were cooking for myself. Like fish. This was the first time I went food shopping with the intention of buying fish fillets. In fact, it's the first time I cooked fish at all. I'm happy to say it was a success. I got the recipe from epicurious, but changed it a bit and added a lot more flavoring. I used halibut, which was great with the lemon and tarragon seasoning. I served it with Trader Joe's Brown Rice Medley, which I cooked in homemade vegetable brothhomemade vegetable broth.

2 servings

1 shallot, chopped
olive oil
2 15x15-inch squares parchment paper
2 5-6 oz fish fillets (such as halibut or cod; each about 1 inch thick)
4 tarragon sprigs
1 tbsp butter
1/2 lb asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 lemon
salt & pepper

Preheat oven to 400°F.

Sauté shallot in olive oil. Generously butter the middle of each parchment square. Top with a fish fillet and season with salt and pepper. Lay 2 sprigs of tarragon on each fillet. Cut the lemon in half and slice two thin wheels off of each half. Place two lemon wheels on each fillet then top with the asparagus and shallot. Using the remaining lemon pieces squeeze the juice over everything and top with pats of butter. Fold up the parchment into tightly sealed pockets, place on a rimmed baking sheet, and bake for 17 minutes.

Slide onto plates and serve.