Happy summer everyone! And happy 2 year anniversary to No Rhyme or Raisins! I can’t believe it has been 2 full years since I was inspired to blog about food and post this first recipe. Although autumn is my favorite season, summer always gets me really in the mood to cook. The days are long and I love to spend the late afternoon prepping in the kitchen and taking pictures in the natural light shining through our windows.
Here is a recipe that I think captures the essence of summer. A nice fresh fish baked in parchment paper smothered in fresh veggies and herbs. I found this recipe last summer in Bon Appetit. We like to use cod because it is delicious and doesn’t break the bank (coughHalibutcough). You could also wrap this fish and foil and cook it up on the grill for a full on summer experience — enjoy!
- 1 large zucchini, peeled and thinly sliced
- 1 large yellow squash, peeled and thinly sliced
- 1 large shallot, thinly sliced
- 1/4 cup thinly sliced fresh basil
- 1 pint cherry tomatoes, halved
- 4 tablespoons white wine
- 4 tablespoons extra virgin olive oil
- salt and pepper
- 4 6-ounce skinless cod fillets
Preheat oven to 400 F. Place four 14×12″ sheets of parchment paper on a work surface. Divide the squash among the parchment sheets. Sprinkle the shallots and sliced basil over, dividing evenly. Scatter tomatoes around squash. Drizzle veggies with 1 tablespoon wine and 1/2 tablespoon olive oil. Season with salt and pepper. Place a cod fillet on top of each portion. Season with salt and pepper and drizzle with 1/2 tablespoon olive oil.
Fold parchment over mixture and crimp tightly to form a sealed packet. Place packets on a large rimmed baking sheet. Bake fish until just cooked through, about 15 minutes. Open packets and bake for 5 more minutes.
Recipe adapted from Bon Appetit
How I eat it: with white rice, roasted asparagus, and a glass of white wine
I follow Ina’s rule — always use a “good” white wine when cooking. I like to use what we plan to drink with the meal! Long Island wine is always a favorite.