Lemon Vinaigrette

[{“step”: 1, “direction”: “Step 1: Preheat oven to 425\u00b0F.”}, {“step”: 2, “direction”: “Step 2: Divide filets into 4 equal portions. Season each side of filets with salt and pepper. Set aside. “, “video”: “https://mealvana.io/wp-content/uploads/496-step-2.mp4”}, {“step”: 3, “direction”: “Step 3: Cut 4 pieces of parchment paper, 18-inches by 18-inches.”}, {“step”: 4, “direction”: “Step 4: Divide trimmed asparagus, in a single layer, among parchment squares. Top each bed of asparagus with cherry tomatoes and thyme.”, “video”: “https://mealvana.io/wp-content/uploads/496-step-4.mp4”}, {“step”: 5, “direction”: “Step 5: Lay a tilapia filet onto each bed of asparagus. Top each filets with 2 to 3 lemon slices. Fold up bottom end of parchment over filet, then fold over the top end. Tightly fold under the right then left sides of folded parchment. Place on a rimmed baking sheet and bake for 10 to 12 minutes or until meat thermometer inserted into the thickest part of the filet reaches 145\u00b0.”, “video”: “https://mealvana.io/wp-content/uploads/496-step-5.mp4”}, {“step”: 6, “direction”: “Step 6: Open parchment and top fish with fresh arugula. Serve immediately. “}]