INGREDIENTS
2 small zucchini , cut in thin slices
Olive oil
Salt
16 cherry tomatoes, halved
4 sea bass fillets
White pepper
4 TBSP. parsley pesto
Extra virgin olive oil
Pesto
2 cups flat-leaf parsley, stems removed, about 2 bunches
3 garlic cloves, chopped
1/3 cup grated parmesan cheese
2 TBSP. pine nuts
1/3 cup olive oil, plus a little more
Salt
DIRECTIONS
Place parsley and garlic in food processor; pulse until finely chopped.
Add cheese and pine nuts; pulse once or twice.
Turn processor on and pour in the oil in a steady stream.
Process to a fine paste.
Season with salt.
Take four 18x12 inch pieces of heavy-duty of aluminum foil. Fold in thirds lengthwise and reopen.
Toss the zucchini with a drizzle of olive oil and some salt and divide it among pieces of foil, spooning it into the center of each piece.
Toss the tomatoes with a drizzle of oil and spoon over the zucchini.
Season the fish with the salt and white pepper and set it on top of the vegetables.
Spread a generous TBSP. of the pesto on the top of each fillet.
Close and secure the packets.
Set the packets on a rimmed baking sheet and bake for 15 minutes. Be careful of the steam when opening the packets.
Serves 4.
