Fish Fillets with Tomatoes, Squash, and Basil

Ingredients for Fish Fillets with Tomatoes, Squash, and Basil

• 300g very thinly sliced assorted summer squash (such as courgette, yellow crookneck, and pattypan)

• 30g thinly sliced shallots

• 1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves

• 20 cherry tomatoes, halved

• 60ml dry white wine

• 4 tablespoons extra-virgin olive oil, divided

• Sal kosher, pimenta moída na hora

• 110g skinless white flaky fish fillets (such as Atlantic cod or halibut)

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 tablespoon wine and 1/2 tablespoons oil (add 1/2 tablespoons 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 tablespoons 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 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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