It is Summertime. It is time for another light and healthy dish! With the abundance of produce available during this time of year, it is time to put them to good use! Normally I am not a Zucchini fan, but I was surprised how much I enjoyed it in this dish. So light and tasty! Next time I make it, i am going to use Halibut. I used some whitefish, and it was too thin for my taste. I plan on using this method a lot to cook fish this summer.
Gluten Free Fish Fillets with Tomatoes, Zucchini, and Basil
Bon Appétit | June 2012
2 cups thinly sliced Zucchini
1/4 cup thinly sliced sweet onion
1 TBSP minced garlic
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 fish fillets (Halibut, Tilapia, Roughy, Bass, any white fish you like).
First prepare your ingredients by slicing them.
Place four 14x12" sheets of parchment paper, on a work surface.
Divide Zucchini among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle garlic, onion, tomato and sliced basil over, dividing equally.
Drizzle each packet with 1 tablespoons wine and 1/2 tablespoon oil. 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.It 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. Bake until just cooked through, about 10 minutes.
Carefully cut open packets (steam will escape).
Garnish with additional basil leaves. I served mine over steamed jasmine rice.