Asparagus and Cod Parcels with Dill and Parsley Cremolata

Place a tray in the oven on the 2nd rail from the bottom to 200 degrees (convection 180 degrees), preheat. Wash the asparagus, pat dry and cut in half. Roughly pluck the dill from the stems. Melt the butter in a saucepan, add a little salt, chilli Mix from the mill into the asparagus.

Cut the fish into 4 pieces. Season with salt and pepper. Spread the asparagus in the middle of 2 sheets of baking paper (40 + 30 cm). Halve the lemon and cut into 4 thin slices. Place the fish pieces on the asparagus and cover with lemon wedges.

To seal, fold the paper over the filling, twist the ends tightly together like candy and tie with kitchen twine. The paper should be loose over the fish fillet. Place the packet on the hot tray and cook for 20 minutes.

For the dill and parsley cremolata: pluck the parsley and dill from the stems and finely chop. Finely chop the garlic clove. Cut the peel of the remaining lemon into thin strips. Mix everything and season with salt and pepper. First open the asparagus and cod packages at the table, sprinkle with the cremolata and serve.