Recipe Review: Fish Fillets with Tomatoes, Squash, and Basil


Cooking in parchment paper helps to seal in steam and moisture and concentrate flavor.  There are several recipes from the June 2012 Bon Appetit magazine that highlight this technique.  In this fish recipe, fish fillet like cod or halibut (I used tilapia) is layered on top of a bed of shallots, tomatoes, summer squash, and basil.  A little bit of white wine and olive oil combine with the fish and vegetables to make a nice, light sauce.  Baking time in a 400 F oven is 10-15 minutes.   This dish was mildly flavored, but healthy and easy to do on a weeknight.

Link to recipe here.

Subscribe to Bon Appetit here.

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4 thoughts on “Recipe Review: Fish Fillets with Tomatoes, Squash, and Basil

  1. this was delicious! the heirloom tomatoes and tender fish melted in my mouth. I think I could prepare this recipe too.

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