Serves 4

1/2 lb (250 g) medium-sized fresh asparagus, tips only
1 cup (250 mL) green beans, cut into 1-inch (2.5 cm) lengths
1 cup (250 mL) green peas
1 large English cucumber, peeled
4 fresh U.S. Farm-Raised Catfish fillets, 6 to 8 oz (180 to 250 g) each
4 tbsp (60 mL) unsalted butter
Salt and pepper, optional
4 tsp (20 mL) chopped fresh dill or 1 1/2 tsp (7 mL) dried dill
2 lemons, halved

Preheat oven to 400º F (200º C).

In boiling water, blanch asparagus for 1 minute and green beans and peas for 2 minutes. Run under cold water and drain well. With small side of melon-baller, cut enough cucumber balls to measure 1 cup (250 mL).

Have 4 sheets of foil ready, each 22 x 12 inches (55 x 30 cm). Lay a sheet of foil in front of you, lengthwise, shiny side up, on a flat work surface. Centre a catfish fillet on bottom half of foil. Arrange asparagus, green beans, peas, and cucumbers around fish. Dot fish and vegetables with butter, season with salt and pepper, if using, and sprinkle with dill.

Fold top half of foil over fish and vegetables and fold edges over several times on all three sides to seal well. Place the packets on baking sheet. Bake for 15 minutes in preheated oven.

Transfer packets to large dinner plates and allow guests to open them at the table. Serve each with a lemon half.