INGREDIENTS
4 TBSP butter, softened
4 garlic cloves, minced
1 TBSP fresh lemon juice
1 TBSP lemon zest, grated
2 medium green or yellow summer squash, sliced 1/4 in thick
3 tomatoes, sliced thin
1/2 cup fresh basil, minced
Salt and pepper
4 skinless bass or flounder fillets
1/4 cup dry white wine
DIRECTIONS
Preheat oven to 450 degrees.
Mix first 4 ingredients together.
Cut eight 12 inch sheets of foil and lay four flat on counter.
Shingle equal portions of the squash and tomato in the center of each piece.
Sprinkle half of the basil and season with salt and pepper.
Pat fish dry with paper towels and season with salt and pepper. Place the fillets over the vegetables; then dot with the butter mixture and sprinkle with rest of basil. Drizzle the wine over the fish. Lay a second sheet of foil over the top of each and crimp the edges together to seal.
Lay the packages on a rimmed baking sheet.
Bake about 20 minutes or until fish flakes easily with fork.
Serve with lemon wedges.
Serves 4.
