Fish Fillets with Tomatoes, Squash, and Basil

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

Rispetta le linee guida editoriali

Scarica
Scarica
Il PDF dell'articolo è stato scaricato
Condividi
Condividi
Link dell'articolo copiato negli appunti
Language
Language
Discussione
Ask Patient
Versione audio
Aggiungi alle fonti preferite su Google

This elegant white fish with summer squash and basil is a wonderful example of heart-healthy cooking that doesn't compromise on flavour. By steaming the fish in individual parchment parcels, you lock in the delicate juices of the cod or halibut alongside sweet cherry tomatoes and seasonal squash. The addition of dry white wine and extra-virgin olive oil creates a light, fragrant sauce that perfectly complements the tender vegetables and flaky fish.

Perfect for a quick midweek dinner or a light weekend lunch, these parcels can be prepared up to four hours in advance and kept in the fridge. Whether you choose to bake them in the oven or cook them over a grill for a smoky finish, this dish is a nutritious, low-effort meal that brings a fresh, Mediterranean feel to your table.

Ingredients for Fish Fillets with Tomatoes, Squash, and Basil

300g very thinly sliced assorted summer squash (such as courgette, yellow crookneck, and pattypan)
30g thinly sliced shallots
1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves
20 cherry tomatoes, halved
60ml vino bianco secco
4 cucchiai di olio extravergine d'oliva, divisi
Sale kosher, pepe macinato fresco
110g skinless white flaky fish fillets (such as Atlantic cod or halibut)

How to make Fish Fillets with Tomatoes, Squash, and Basil

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 packet with 1 tablespoon wine and 1/2 tablespoons oil (add 1/2 tablespoons water to each if grilling). Season with salt and pepper. Place a fish fillet atop each portion. Season with salt and pepper; drizzle 1/2 tablespoons oil over each.

Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

Preheat oven to 204°C. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. Carefully cut open packets (steam will escape). Garnish with basil leaves.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.