Sunday, July 1, 2012
Fish Fillets with Tomatoes, Squash, and Basil
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.
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