Ingredients
- 2 cup assorted summer squash, very thinly sliced
- 1/4 cup shallot, thinly sliced
- 1/4 cup fresh basil, thinly sliced, plus 1/4 cup basil leaves
- 20 cup cherry tomatoes, halved
- 4 tablespoon dry white wine
- 4 tablespoon extra-virgin olive oil, divided
- 4 tablespoon Kosher salt and freshly ground black pepper
- 4 tablespoon 6-ounce skinless white flaky fish fillets (such as atlantic cod or halibut)
Preparation
Baking Directions:
Fold 4 24x12-inch pieces of heavy-duty foil in half crosswise; open foil and place on a work surface.
Divide squash among pieces of foil, arranging in layers on 1/2 of each piece of foil.
Sprinkle shallots and sliced basil over, dividing equally.
Scatter tomato halves around squash.
Drizzle each with 1 tablespoon wine and ½ tablespoon oil; add ½ tablespoon water to each packet.
Season with salt and pepper.
Place a fish fillet atop each portion of vegetables.
Season with salt and pepper and drizzle ½ tablespoon oil over each fillet.
Fold and crimp edges of foil to seal packages.
(Can be made 4 hours ahead.)
Chill.
Let stand at room temperature for 15 minutes before continuing.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Place packets on grill grate.
Grill until fish is just cooked through (a toothpick poked through the foil will slide through fish easily), about 10 minutes.
Carefully cut open packets (steam will escape).
Garnish with basil leaves.
