Fish in Parchment

A simple, healthy approach to cooking firm, flaky white fish in a matter of minutes. Use the most fresh, seasonal produce that can be found, which will only enhance the flavor of the fish. Simply double or triple the recipe below if cooking for a crowd.
1LBany white fish, such as cod or halibut; halved
2TBSPNwhite wine
1Xzucchini, sliced into 1/4 inch rounds
1CUPcherry tomatoes, halved
1Xscallion, thinly sliced
1TBSPNolive oil
1TBSPNbasil, thinly sliced
1TBSPNlemon thyme, thinly sliced
1XSalt and pepper, to taste
2Xlemon wedges, for serving

  1. Set the oven at 450 degrees. Take two pieces of parchment [large enough to fold over itself and pinch the edges closed] and layer zucchini slices, slightly overlapping themselves. Season with salt and pepper, and drizzle with some of the olive oil. 
  2. Dry the fish portions, season with salt and pepper, and place each piece on the zucchini slices. Drizzle each fish with the white wine. 
  3. In a small bowl, combine the tomatoes, basil, lemon thyme, olive oil, scallion, salt, and pepper. Spoon the tomato mixture over each piece of fish.
  4. Now begin to fold the parchment paper over top of the fish. Start at the bottom, take the corners, and begin to fold the edges over themselves into small, overlapping triangular folds. Be sure that the parchment is folded all the way around, completely sealed, and fold the final flap underneath to secure. 
  5. On a baking sheet, place each parchment pouch on the sheet, and bake in the oven for 12 minutes, or until fish is cooked through.  
  6. Serve the fish in the parchment pouch, cutting open just before serving, or scoop the fish and vegetables onto dinner plates. Serve with lemon wedges. 

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