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Fish Fillets with Tomatoes, Squash and Basil Recipe

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This recipe for Fish Fillets with Tomatoes, Squash and Basil is from The Sharon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups thinly sliced assorted summer squash (zucchini, yellow squash)
1/4 cup thinly s;iced shallots
1/4 thinly sliced fresh basil, divided plus 1/4 cup basil leaves
20 cherry tomatoes, halved
4 tbsp dry white wine
4 tbsp virgin olive oil, divided
kosher salt, ground pepper
4 6 oz. skinless white flaky fish fillets (cod or halibut)
Directions:
Directions:
Place four 14x12' sheets of parchment paper or heavy duty foil on a work surface.
Divide squash among parchment sheets, arranging o 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 and 1/2 Tbsp oil.
Season with salt and pepper.
Place 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.
Preheat oven to 400º. Place packets in a single layer on a large rimmed baking sheet. Bake until cooked through about 10 minutes. Carefully, cut open packets and garnish with basil leaves.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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