Halibut en Papillote with Corn, Zucchini, and Tomatoes

Halibut en Papillote with Corn, Zucchini, and Tomatoes

1 large or 2 medium zucchini, thinly sliced

4 - 4 oz halibut filets, skin removed

salt and pepper

1 cup cherry tomatoes, cut in half

1 ear corn, kernels removed

1 large or 2 medium shallot minced

1/4 cup capers, divided

Juice of 1 lemon

4 Tbs. unsalted butter

Preheat oven to 425°F.

Cut a 12” rectangle of parchment into a large heart (the key with papillote is to make the parchment heart as large as possible).

Using 1/2 of the parchment heart, place 1/4 of the zucchini slices in an even layer along the seam of the heart. Top with a halibut filet. Sprinkle with salt and pepper. Top with 1/4 of the tomatoes, corn, shallot, capers, lemon, and butter. Sprinkle with salt and pepper again.

Take the other half of the parchment heart and fold over the halibut. Crimp at the edges, starting at the top and twisting the end to make a tight seal.

Bake the parchment packets for 15 minutes.

Serve the halibut over a bowl of rice or greens and a sprinkle of fresh basil.

Makes 4 servings.