Fish with Tomatoes, Squash and Basil
I'm always looking for ways to impart flavor to any type of flaky, white fish. I love the buttery flaky texture but it's always a challenge to keep this type of fish from being bland in a recipe. This recipe utilizes the pungent aroma and taste of the basil to add flavor to the dish. For slightly more of that Mediterranean impact add a few slices of salty ripe olives such as kalamata olives in with the tomatoes and squash.
Ingredients
- 2 cups yellow squash thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
- 1/4 cup shallot thinly sliced shallots
- 1/4 cup basil thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
- 20 cherry tomatoes halved
- 4 tbsp white wine dry
- 4 tbsp olive oil extra virgen, divided
- Kosher salt
- black pepper freshly ground
- 4 fillets white fish fillets skinless white flaky (e.g. cod) 6 oz each
Instructions
- 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 (204 C). 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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