Turbot en papillote with asparagus with thermomix

Preparation

1. Before starting the preparation, you should wash the fish very well and cut the fillets approximately 150 grams each fillet, a generous portion for each person. Add salt and pepper to each fillet on each side and reserve for a few minutes.
2. Likewise, wash the vegetables and asparagus very well, cut them lengthwise and crosswise, also reserve for a few minutes.
3. Then cut or arrange 4 sheets of baking paper approximately 38×42 cm each.
4. In the center of each of the sheets, place 2 asparagus, ¼ of the scallion slices and a turbot fillet, so repeat the procedure with each sheet of baking paper.
5. Spread the surface of the turbot with 1 tablespoon of mayonnaise, cut the dill finely and sprinkle as well as place a cherry tomato cut into quarters in each package.
6. Close each sheet of parchment paper forming the papillotes or packages, with the ends adjusted underneath, so that they are well sealed and the heat is concentrated inside and the fish meat is cooked well.
7. Dispose of both the tray and the varoma container and divide a couple of papillotes in one and another pair in another, cover and reserve.
8. Pour the water measure into the glass, place both Varoma containers in their respective positions and program.
9. 20 minutes / Varoma temperature / Spoon speed.
10. Once the cooking time has elapsed, all you have to do is uncover each package and enjoy both its aroma and flavor.