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Ingredients
- 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
- 1/4 cup thinly sliced shallots
- 1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
- 20 cherry tomatoes, halved
- 4 tablespoons dry white wine
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)
Details
Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
Place four 14x12" sheets of parchment
paper, or heavy-duty foil if grilling, on a work
surface. Divide squash among parchment
sheets, 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 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoon
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 tablespoon
oil over each.
Fold parchment over mixture and crimp
edges tightly to form a sealed packet.
DO AHEAD: Can be made 4 hours ahead.
Chill. Let stand at room temperature for
15 minutes before continuing.
Preheat oven to 400°F. Place packets
in a single layer on a large rimmed baking
sheet. Alternatively, build a medium fire in a
charcoal grill, or heat a gas grill to medium-high.
Bake or grill fish until just cooked
through (a toothpick poked through the
parchment will slide through fish easily),
about 10 minutes. Carefully cut open
packets (steam will escape). Garnish with
basil leaves.
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