1. Pre-heat oven to 450 degrees.
2. Cut parchment paper into 4 heart shapes big enough to accommodate fish and
ingredient toppings with enough room to crease paper shut.
3. Dust parchment with equal amounts of flour. Season each filet of catfish with equal amounts
of Cajun spice blend and lay flat on one side of parchment.
4. In a small bowl place crawfish tails, red bell pepper, green bell pepper, asparagus spears,
artichoke hearts, minced garlic, salt and hot sauce. Toss together until seasoning coats mixture.
5. Place equal amounts of seasoned crawfish vegetable mixture on top of catfish filets. Pay
attention to divide vegetables equally between catfish filets. Drizzle each filet with white wine.
6. Equally spread sprigs of thyme, dill weed, lemon slices and butter over fish. Fold
parchment over fish and seal bag tightly by creasing from one end to the other.
7. Place on sheet pan, place in oven and bake for 15 minutes.
8. Remove from oven, carefully place parchment on plates and carefully cut open bag when ready to serve.