Fish Fillets with Tomatoes, Squash, and Basil

Ingredients

• 20  cherry tomatoes halved
• 4 tablespoons wine dry white
• 24 ounce fish fillet skinless white (such as Atlantic cod or halibut)
• 0.3 cup basil fresh divided thinly sliced
• 4 servings pepper freshly ground
• 4 tablespoons olive oil extra virgin extra-virgin divided
• 0.3 cup shallots thinly sliced
• 2 cups to 3 sized squashes yellow assorted very thinly sliced (such as zucchini, crookneck, and pattypan)

Equipment

• oven
• toothpicks
• grill
• aluminum foil

Directions

1. Place four 14x12" sheets of parchmentpaper, or heavy-duty foil if grilling, on a worksurface. Divide squash among parchmentsheets, arranging on one side of sheet inthin layers.
2. Sprinkle shallots and sliced basilover, dividing equally. Scatter tomato halvesaround squash.
3. Drizzle each packet with1 tablespoons wine and 1/2 tablespoon oil (add 1/2 tablespoonwater to each if grilling). Season with salt andpepper.
4. Place a fish fillet atop each portion.Season with salt and pepper; drizzle 1/2 tablespoonoil over each.
5. Fold parchment over mixture and crimpedges tightly to form a sealed packet.DO AHEAD: Can be made 4 hours ahead.Chill.
6. Let stand at room temperature for15 minutes before continuing.
7. Preheat oven to 400°F.
8. Place packetsin a single layer on a large rimmed bakingsheet. Alternatively, build a medium fire in acharcoal grill, or heat a gas grill to medium-high.
9. Bake or grill fish until just cookedthrough (a toothpick poked through theparchment will slide through fish easily),about 10 minutes. Carefully cut openpackets (steam will escape).
10. Garnish withbasil leaves.
11. Per serving: 300 calories, 15 g fat, 2 g fiber
12. Bon Appétit