Halibut en Papillote with Summer Squash and Tomato

We have been back in Wisconsin for the past month, so no exciting travel pictures to post  (unless you want to see snow).       Right now we are sorting and packing up for our journey back to Las Vegas - hope you are planning on a visit!

Tonight for dinner I wanted a light meal after all the Christmas and New Year's indulgences.     This fills the bill.    Although it is supposed to be prepared in parchment paper, I was out.     Tin foil worked just fine.  

   

Halibut en Papillote with Summer Squash and Tomato for Two

2 small summer squash, peeled and sliced 1/ 4 inch thick
Salt
Container of Grape tomatoes, halved
1 Tlb coconut oil  (or extra virgin olive oil)
1/ 2 tsp minced fresh oregano
Pinch red pepper flakes
8 oz skinless Halibut fillet (cod and haddock are good alternatives)
2 Tlb dry white wine
2 Tlb fresh basil leaves cut in thin strips
Lemon wedges for serving

Adjust oven rack to lower middle position and heat to 450 degrees.

Toss summer squash with 1/ 4 tsp salt, place in colander and let drain for 30 minutes.      Spread evenly on double layer of paper towels and pat dry with additional paper towels.

Combine tomatoes, oil, oregano, red pepper flakes, 1/ 4 tsp salt in medium bowl.

Cut two large pieces of tin foil (rather than parchment).    Shingle squash down center.      Sprinkle with the wine then lay halibut on top.     Spoon tomato mixture on top of fish.     Place second piece of parchment/foil on top and securely seal edges.

Lay packet on baking sheet and bake for 20 minutes.    Carefully open packet, and using spatula, move layered halibut and vegetables to serving dish, along with any additional juices.

Serve immediately with lemon wedges.      I had an easy side dish:   Near East Rice Pilaf, Original.    It goes well with the fish and absorbs the flavorable juices.

Enjoy.............