Mediterranean Flaky Fish with Vegetables

Lovely flavors of the Mediterranean paired with flaky fish make for a healthy and tasty dinner. Pair with a salad and potatoes.

Ingredients

Serves 4

4 (3.5-ounce) skinless Atlantic cod fillets

1 cup grated zucchini

1⁄4 cup thinly sliced fresh basil, plus 4 whole basil leaves

20 cherry tomatoes, halved

10 black olives, sliced

1⁄4 teaspoon kosher salt

1⁄2 teaspoon freshly ground black pepper

4 tablespoons dry white wine, divided

4 tablespoons extra-virgin olive oil, divided

Other great options for this recipe are halibut, flounder, red snapper, and tilapia.

Preheat oven to 400°F.
Make parchment pockets: Pull out a 17" × 11" piece of parchment paper. With one longer edge closest to you, fold in half from left to right. Using scissors, cut out a large heart shape. On a large cutting board or clean work surface, lay down parchment heart and place fish on one half of heart, leaving at least a 11⁄2" border around fillet. Repeat with remaining fish fillets. Lay parchment hearts in a 9" × 13" baking dish.
In a medium bowl, combine zucchini, sliced basil, tomatoes, olives, salt, and pepper. Stir to combine.
Evenly distribute the vegetables over each fish fillet in the parchment hearts.
Take opposite side of each parchment heart and fold over, making both edges of heart line up. Starting at rounded end, crimp edges together tightly. Leave a few inches at pointed end unfolded. Grab pointed edge and tilt heart to pour in 1 tablespoon each of wine and oil. Finish by crimping edges and twisting pointed end around and under packet.
Bake until just cooked through, about 10–12 minutes. Poke a toothpick through parchment paper. Fish should be done if toothpick easily slides through fish. Carefully cut open packets (steam will escape). Garnish with whole basil leaves.

Per Serving

Calories: 246

Fat: 16g

Protein: 19g

Sodium: 304mg

Fiber: 2g

Carbohydrates: 6g

Sugar: 3g