Fish basil zucchini tomatoes

This is such an easy recipe to prepare fish. You cannot go wrong by combining tomatoes, basil and wine.

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Fish basil zucchini tomatoes
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Fish fillets with tomatoes, squash and basil
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
You can use any white flaky fish in this versatile—and quick—dish.
Servings: 4 people
Ingredients
  • 2 cups Summer squash zucchini, pattypan, etc
  • 4 whole Shallots
  • 4 tbsp Basil, sliced
  • 20 whole Cherry tomatoes
  • 4 tbsp White wine
  • 4 tbsp Extra-virgin Olive Oil
  • 4 fillets Cod or halibut
Instructions
  1. Preheat oven to 400°F.
  2. Slice zucchini, yellow crookneck, and pattypan. Chop basil, about 4 tablespoons. Chop shallots. Cut cherry tomatoes in half.
  3. Place four 14x12" sheets of parchment paper, or heavy-duty foil, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers.
  4. Sprinkle shallots and sliced basil over. Scatter tomato halves around squash. Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil. Season with salt and pepper.
  5. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoon oil over each.
  6. Fold parchment over mixture and crimp edges tightly to form a sealed packet. Place packets in a single layer on a large rimmed baking sheet.
  7. Bake or grill fish until just cooked through, about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.