Baked Fish Packets with Chinese Parsley Paste

Ingredients

• 1 lb snapper red
• 0.5 lb daikon radish peeled thinly sliced
• 1 lb asparagus fresh cut into 1-inch pieces
• 0.3 cup chicken broth dry (from 32-oz carton)
• 0.5 teaspoon salt 
• 1 cup cilantro leaves fresh
• 1 cup parsley fresh
• 2 tablespoons juice of lemon 
• 1 tablespoon canola oil 
• 0.5 teaspoon ginger grated
• 0.3 teaspoon lemon zest grated
• 1  spring onion cut into 1-inch pieces
• 3 cloves garlic cut in half
• 1 Dash salt 
• 1 serving pinenuts toasted

Equipment

• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Heat oven to 425°F.
2. Cut fish into 4 serving pieces.
3. Cut 4 (18x12-inch) sheets of heavy-duty foil. Divide radish and asparagus evenly among and on center of each sheet.
4. Sprinkle each with 1 tablespoon of the sherry and 1/8 teaspoon of the salt. Top with fish. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
5. Place packets on ungreased cookie sheet.
6. Bake about 15 minutes or until fish flakes easily with fork.
7. Meanwhile, place all parsley paste ingredients in blender. Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
8. To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Spoon about 2 tablespoons parsley paste over each serving.
9. Garnish with pine nuts.