Fish Fillets with Tomatoes, Squash, and Basil

Fish Fillets with Tomatoes, Squash, and Basil
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  • 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)
  • Kosher salt, freshly ground pepper
  • 4 tablespoons extra-virgin olive oil, divided
  • 4 tablespoons dry white wine
  • 20 cherry tomatoes, halved
  • ¼ cup thinly sliced fresh basil, divided, plus ¼ cup basil leaves
  • ¼ cup thinly sliced shallots
  • + 1 more ingredients
    • 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)

1. Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. Drizzle each pack...

View full recipe at SpringPad


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