Makes 4 servings
Ingredients
2 small zucchini, rinsed, thinly sliced into rounds
4 cloves garlic, thinly sliced
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
Chili flakes to taste
8 sundried tomatoes, cut into strips
4 six-ounce fillets fresh Alaskan halibut
1/2 cup dry white wine
4 tablespoons unsalted butter, diced
Directions
Preheat oven to 375. Cut four pieces of foil into 12-inch-by-12-inch square. Lay the squares flat.
In a small bowl, toss the zucchini and garlic with the olive oil. Season with salt, pepper and chili flakes, and fold in the sundried tomatoes.
Divide this mixture among the four pieces of foil, laying the mixture in the center of the foil. Season the fish with the salt, pepper and chili flakes on both sides. Place a piece of fish on top of the zucchini mixture. Drizzle each with a quarter of the white wine, then dot with a quarter of the butter.
Seal the foil tightly. Place the foil packets on a baking sheet and bake 22 minutes. Carefully open the foil packets and slide the contents of each onto a warm plate. Serve immediately.
