Ingredients
- 2 T olive oil
- 2 medium cloves garlic, minced
- 1 t minced fresh oregano leaves
- 1/8 t red pepper flakes
- Salt and pepper
- 3 medium plum tomatoes, cored, seeded and chopped into 1/2 " pieces
- 2 medium zucchini, sliced i1/4" thick
- 4 haddock fillets, 1" thick (about 1 1/2 lbs)
- 1/4 cup minced fresh basil leaves
Preparation
Step 1
Adjust oven rack to middle position and heat oven to 450 degrees.
Combine oil, garlic, oregano, pepper flakes, 1/4 t salt and 1/8 t pepper in medium bowl. Measure half of oil mixture into second medium bowl and toss gently with tomatoes. Add zucchini to remaining oil mixture and toss to coat.
Cut for 12" squares of heavy duty foil and lay flat on the work surface. Shingle quarter of zucchini slices in center of foil. Season filets with salt and pepper and place one on top of each zucchini portion. Top fish with tomatoes. Bring sides of foil up to meet over fish. Crimp edges together in 1/4" fold, then fold over 3 more times. Fold open edges at either end of packets together in 1/4" fold, then fold over twice again.
Set packets on rimmed baking sheet and bake until fish just flakes apart, about 20 minutes. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using spatula, gently push fish, vegetables and juices out onto warmed serving plates. Sprinkle with basil serving.