ZUCCHINI-WRAPPED FISH FILLETS

By t1bishop

In this elegant twist on the traditional
French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices

Ingredients

• 2 (6- to 7-inch-long) zucchini, trimmed
• 3 tablespoons extra-virgin olive oil, divided, plus additional for brushing
• 16 fresh basil leaves
• 4 (6-oz) pieces halibut or salmon
• fillet (preferably wild salmon),
• skinned
• 1 tablespoon fresh lemon juice
• EQUIPMENT: a Y-shaped vegetable peeler

Preparation

Step 1

Shave zucchini lengthwise into very thin
ribbons with peeler.
For each piece of fish, arrange about 5 slices of zucchini on a work surface,
side by side, overlapping each slice
by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay
2 basil leaves across center of each group of zucchini slices.
~Pat fish dry, then sprinkle with
1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on
zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.
~Put 1 tablespoon oil in a 12-inch
nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.
~Cover skillet and cook fish over medium
heat, without turning, until barely
cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).
~Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons
oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.