Recipe Database
Fish Filet en Pappilotte   Show: Cook's Warehouse 7/11/2015
Fish Filet en Pappilotte
2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
1/4 cup thinly sliced shallots
1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
20 cherry tomatoes, halved
4 tablespoons dry white wine
4 tablespoons extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

Place squash on four large 14x12 sheets of parchment paper. Sprinkle shallots and basil on each packet Top with tomatoes, then lay fish filet over tomatoes Sprinkle with Salt and Pepper Sprinkle 1 tablespoon white wine and 1 tablespoon olive oil over each packet Fold packet in half and then starting at one end, roll and fold small segments at a time along the edge of the parchment packet to seal Place in cookie sheets and bake at 400 for 10-13 minutes