I based this recipe on one I saw in the Sonoma Diet cookbook but I made a few additions and deletions.
Serves 8
24 ounces of yellow summer squash, sliced
24 ounces of zucchini, sliced
2 cartons of grape tomatoes, cut in half
1.5 cups kalamata olives, chopped into apprximately sixths
2 fresh lemons, juiced
4 tablespoons white wine (approximately...this was one of my additions and I just used two "splashes")
1 tablespoon olive oil
fresh chopped basil (optional, I forgot this when I was doing it)
4 large cloves of garlic (or 6 average size cloves), chopped
8 halibut fillets, approximately 4-5 oz each
Take summer squash, zucchini, and grape tomatoes and mix with hands in bowl with lemon juice, wine and olive oil. Add kalamatas. Let sit while preparing other ingredients.
Pre-heat oven to 400.
Tear 8 15x15 squares of parchment paper and fold in half diagonally.
Rinse and pat dry halibut.
Place each halibut fillet on the bottom side of the parchment paper, so it is up against the crease. Top with 1/8 of the squash mixture.
Drizzle any remaining juice from the squash bowl over the mixture.
Seal packets. Use oil or butter to wet the edges and then roll them over each other and crinkle.
Cook for 17 minutes. Let sit for a minute or two and then remove from parchment. Serve with baguette or whatever else you'd like.
