Fish Fillets with Tomatoes, Squash, and Basil
Active 20 minutes, 30 minutes total. You can use any white flaky fish.
Ingredients
- 2 cups thinly sliced assorted summer squash (yellow, green, etc.)
- 1/4 cup thinlly sliced shallots
- 1/4 cup thinly sliced fresh basil
- 20 cherry tomatoes, halved
- 4 Tbsp dry white wine
- 4 Tbsp extra virgin olive oil, divided
- 4 6 oz skinliess whity flaky fish - cod or halibut
- salt and pepper
Instructions
Place four 14x12 sheets of parchment paper or heavy duty foil if grilling, on a work surface. Divide squash among parchment sheet, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each packet with 1 Tbsp. wine 1/2 Tbsp oil(add 1/2 Tbsp of water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 Tbsp oil over each.
Fold parchment over mixture and crimp edges tightly to form a sealed packet.Let stand 15 minutes before continuing.
Preheat oven to 400 degrees. Place packets in a single layer on large rimmed baking sheet. Alternatively, build a medium fir in charcoal grill, or heat a gas grill to medium high. Bake or grill fish until just cooked through, about 10 minutes. Carefully cut open packets, garnish with basil leaves.
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