Steamed fish, asparagus and potatoes in parchment

Steamed halibut and asparagus in parchment
Adapted from "Real Simple: Meals Made Simple"

Ingredients
3/4 pounds small red potatoes
2 6-ounce fish fillets of a firm fish such as halibut (we used tilapia)
1 tablespoon chopped fresh tarragon
2 green onions, sliced into 1-inch pieces
8 asparagus stalks, snapped into 2-inch pieces
Olive oil

Method
Preheat oven to 400 degrees. Cut four 15-inch lengths of parchment paper.

Slice potatoes 1/4-inch thick. Put half of each in a mound in the center of a piece of parchment paper.  Place fillet on top of potatoes. Season with salt and pepper. Top with tarragon, green onions and asparagus. Drizzle with olive oil.

Top with remaining sheets of parchment paper and fold edges over several times to seal and place on baking sheet. (I found using some food loops helped hold things in place.) Bake for 25 minutes. Place cooked packets on a plate and cut open to serve.

Rating: A fast, tasty one-pot meal that could be adapted to other components. I happen to love tarragon and have lots in the garden, but any other herb-veggie-fish combo could work.