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You can prepare this recipe using the ingredients listed or substitute your favorite veggies instead.
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It always turns out tasty.
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Add one tablespoon of the butter and oil to medium skillet on medium high heat.
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Add chopped onion.
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Saute until they begin to become translucent.
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Lower heat and add garlic.
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Cook an additional minute.
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Add white wine.
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Lightly zest one small lemon into the sauce and then add the juice of the whole lemon.
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Add dill.
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At this point I cut up the pepper, tomatoes, and zucchini and add them to the sauce, keeping the heat about medium low.
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The sauce should be reducing slightly.
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Taste the sauce and decide if you need to add more wine, salt & pepper or even a little water.
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It all depends on your preference.
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Let the sauce continue to reduce a bit.
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Again, this all depends on how juicy your tomatoes and lemon are.
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You may need to play around with it a bit, but I dont think you can mess it up.
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Add the remaining tablespoon of butter.
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It makes the sauce nice and glossy and mellows everything out a bit.
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Butter makes everything better!
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Remove from heat and add drained capers and fresh basil.
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Make sure your fish is nice and dry before salting and peppering it.
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Set aside.
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Cut out and fold four parchment or foil pouches large enough for each piece of fish.
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Place a tablespoon or so of sauce in the middle of each before placing the fish down.
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Spoon remaining sauce evenly over each piece of fish.
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Securely fold your pouches closed.
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There are several websites with tutorials on how to fold a parchment or foil pouch if youre not sure how.
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At this point you can either bake or grill the fish.
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If youre grilling them, place them on a medium hot grill for about fifteen minutes depending on the thickness of your fillets.
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The fish will flake apart when done.
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If you bake the fish, first place the pouches on a baking sheet.
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Place in a preheated 350 degree oven for around twenty to twenty-five minutes, again depending on the thickness of your fish.
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I prefer to use the foil pouches when grilling and parchment pouches when Im baking the fish in the oven.
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The foil just seems sturdier on the grill to me.
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One way to serve this is to remove the fish from the pouch and place on a nice bed of white or Jasmine rice and pour the sauce and veggies over the top.
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Please dont judge the photo of the halibut I took too harshly.
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It really is a beautiful dish in reality.
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I have a humble point and shoot camera, it was dusk and the light was fading, and I am NOT a food stylist.
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Enough said!
