Step

• Step 1

  When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.

• Step 2

  Cut four pieces of parchment paper or Traeger butcher paper each 18" (30-40 cm) long.

• Step 3

  Place a fish fillet on the center of a piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on the fillet, overlapping them slightly to cover the fish.

  Ingredients

  • 4  Fish Fillets Such as Salmon, Halibut, or Snapper, pin bones removed

  • Pinch kosher salt

  • Pinch freshly ground black pepper

  • As Needed extra-virgin olive oil

  • 2  Lemons Preferably Meyer, ends trimmed, cut into 12 slices

• Step 4

  Sprinkle one-fourth each of the corn, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.

  Ingredients

  • 2  Corn, ears

  • 16  Asparagus Spears

• Step 5

  Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch (2 cm) seal, then continue to fold down tightly over the fish and vegetables.

• Step 6

  Twist the open ends of the parchment in opposite directions to prevent steam from escaping.

• Step 7

  Repeat the process with the remaining ingredients and parchment and place the packets on a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.

• Step 8

  Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up, about 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 9

  Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment and sprinkle with the herbs.

• Step 10

  Serve immediately. Enjoy!