- 2 medium zucchini, thinly sliced
- 2 tablespoons sun-dried tomato oil from the jar
- 1/3 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
- 1/2 cup oil-cured black olives (about 3 ounces), pitted and coarsely chopped
- 1/4 cup coarsely chopped cilantro
- Freshly ground pepper
- Four 6-ounce skinless halibut fillets
- Preheat the oven to 400°. In a medium bowl, toss the zucchini with 1/4 teaspoon of salt and let stand for 10 minutes. Rinse, drain and gently squeeze any excess moisture from the zucchini; pat dry with paper towels. Arrange four 18-inch-long pieces of foil on a work surface and lightly brush the center of each with a little of the sun-dried tomato oil.
- In a small bowl, combine the sun-dried tomatoes and the rest of the tomato oil with the olives and cilantro and season with pepper. Make a bed of overlapping zucchini slices approximately the size of the fish fillets in the center of each piece of foil. Sprinkle half of the sun-dried tomato mixture over the zucchini, top with the fish fillets and sprinkle with the remaining sun-dried tomato mixture. Fold up the foil and seal the packets.
- Set the foil packets on a large baking sheet and bake for about 15 minutes, or until the fish is cooked through and the zucchini is tender. Transfer the packets to plates and serve, letting each diner open up their packet at the table, being careful of the steam.
The sweetness of sun-dried tomatoes and the saltiness of olives tune the choice to a light Italian red, such as a Sangiovese.
Add a Comment
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.