Sunday, July 29, 2012

Our Favorite Summer Meal

Despite the Texas heat, summer is truly one of my favorite times of year.  I love the way afternoons turn into long evenings that slowly fade into night, being outside, trips to the farmer's market, and, of course, summer food.  This summer we have been enjoying lots of fresh zucchini, heirloom tomatoes, and delicious Texas peaches. Our favorite recipe so far?  This Halibut with Tomatoes, Zucchini and Summer Squash baked in parchment packets.  It's as simple as it is delicious.

Fish Fillets with Tomatoes, Squash, and Basil
Image via Bon Appetite.

Fish Fillets with Tomatoes, Squash and Basil
from Bon Appetite

2 cups very thinly sliced assorted summer squash (we use zucchini + yellow crookneck)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced basil, plus 1/4 cup basil leaves
20 cherry tomatoes, halved (we love buying small heirloom tomatoes)
4 T dry white wine
4 6 oz filets Halibut (or other flaky white fish)

For the packets, cut four big squares of parchment paper, fold each square in half and cut to form half heart shape (so that when you unfold you have a large heart shaped piece of parchment).    

Divid squash among parchment sheets, arranging on one side of sheet in thin layers.  Sprinkle shallots and sliced basil over squash.  Scatter tomato halves around squash (almost creating a frame where the fish will go).  Drizzle each packet with 1 T wine and 1/2 T EVOO.  Season with s+p and place fish atop each portion.  Season fish with s+p and drizzle 1/2 T EVOO over each.

Fold parchment over crimping edges tightly to seal the packet.  Bake at 400 for 10-12 minutes.  Serve straight out of the packets and garnish with basil leaves.

*The packets can be assembled up to four hours in advance and then refrigerated, which makes this such an easy meal to serve for company.

Hope you enjoy this recipe as much as we have!

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