Fish Fillets with Tomatoes, Squash, and Basil

With the first day of spring only a few weeks away, I'm starting to look for some quick, light recipes as opposed to dense, labor-intensive winter comfort food. Brian's mom made these fun fish fillet packets for us last summer. They were light, fresh, and delicious...a huge hit. I had to make them again.

The recipe calls for white fish, so I went to purchase Halibut for this recipe, but Whole Foods was all out. I ended up getting cod, but you can really use any white fish (tilapia) for this recipe.

If you don't have parchment paper already, grab some at your next trip to the store. To start, tear two 14x12" sheets of parchment paper and spread them onto a working counter surface. Thinly slice two cups of zucchini and yellow squash, then divide it among the parchment sheets, arranging on one side of sheet in thin layers. Sprinkle sliced shallots and sliced basil over and then scatter tomato halves around squash.

Place your fish across the top, sprinkling with salt and pepper and a dash of olive oil. The recipe only calls for these seasonings, but in my opinion, white fish can be bland. Two cloves of chopped garlic, a dash of garlic powder, onion powder, fresh thyme, Old Bay, the zest of a lemon - any or all would be a delicious addition.

Fold the parchment over the fish and crimp the edges to form a tightly sealed packet. Place packets in a single layer on a large rimmed baking sheet. If yours rip like mine did, I just tore a new piece of parchment paper and shimmied everything from one packet to another and it was fine. It can get mixed up, I just made these pretty for the picture! :)

Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes.

Opening the packets was like opening a scrumptious present - edible presents are the best. And, this recipe requires minimal clean up - another plus!

This is a perfect dinner party recipe - they can be made up to four hours ahead of time and chilled in the fridge. Just bring them to room temperature before putting in the oven!

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Fish Fillets with Tomatoes, Squash, and Basil 
Recipe from Epicurious
 

• 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
• ¼ cup thinly sliced shallots
• ¼ cup thinly sliced fresh basil, divided, plus ¼ 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)

1. Preheat oven to 400 degrees. 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. 

2. Drizzle each packet with 1 tablespoons wine and ½ tablespoon oil (add ½ tablespoon water to each if grilling). Season with salt and pepper. 

3. Place a fish fillet atop each portion. Season with salt and pepper; drizzle ½ tablespoon oil over each.

4. 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.

 

5. 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. 

6. Carefully cut open packets (steam will escape). Garnish with basil leaves.