Steamed Fish with Green Goddess Dressing Recipe

Preheat oven to 350?F.

Make dressing: In a small bowl, mix together mayonnaise, milk, anchovies, tarragon vinegar, chopped green onions, chopped parsley, garlic clove, and chopped fresh tarragon leaves. Chill until ready to serve.

Cut 4 thin slices from the middle of the lemon for the fish. Set aside. Juice a lemon half into a small bowl. Add garlic and oil, and season with salt and pepper to taste. Toss asparagus in lemon mixture. Mix white wine into the remaining lemon mixture.

Place a fish fillet on a 12-inch square of foil. Season fish with salt and ground black pepper to taste. Top each fillet with 2 lemon slices. Drizzle about a tablespoonful or two of the lemon mixture over each fillet. Seal fish in foil to create an airtight seal. Repeat with the remaining fish fillets. Similarly, place asparagus on foil and drizzle with lemon mixture. Seal.

Place packets on a baking sheet and bake for 10 minutes. Remove from foil and plate with steamed asparagus. Serve immediately with dressing.