1. Preheat the oven to 400 degrees and lay out the sheets of parchment paper on a flat surface.
2. Evenly divide the sliced butter, lemon slices, and asparagus spears among the 2 pieces of parchment paper, placing the ingredients in the center of the parchment.
3. Place the halibut on top
4. In a small bowl, whisk together the BOU cube, and 1 tbs olive oil. Add more olive oil if needed. The consistency should be like liquid.
5. Using a cooking brush, evenly paint the sauce on top of the halibut. Sprinkle the top of the asparagus with black pepper.
6. Fold down the short ends of the parchment paper over the fish, making a rectangle. Then, grab the open ends and roll towards the fish so that no liquids can escape and creating an enclosed package.
7. Place on a sheet pan and transfer to the oven.
8. Bake until packets are lightly browned for about 15 minutes. Transfer each packet to a plate and let stand for 5 minutes. Open parchment, add garnish salad on top, tie ends with decorative string, and serve immediately.
For the garnish salad:
In a small mixing bowl combine 2 tbs extra virgin olive oil, capers, shallots, green onions, parsley, red pepper flakes, lemon juice, and lemon zest. Add salt and pepper to taste.
