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Ingredients

• 4 5- to 6-ounce  portions fresh or frozen skinless lake whitefish, pike, halibut, salmon, sea bass or cod fillets, about 3/4 inch thick
•   Salt and ground black pepper
•   Parchment paper or brown paper
• 1 large  fennel bulb (about 1 pound)*
• 1 medium  zucchini or yellow summer squash
• 1 cup  coarsely chopped, peeled tomatoes
• 1 small  red onion, thinly sliced and separated into rings
• 2 tablespoons  grape seed, walnut, or extra-virgin olive oil
• 2 tablespoons  dry white wine
• 1 tablespoon  snipped fresh basil
• 4 sprigs  fresh thyme, oregano, or marjoram
• 1 tablespoon  snipped flat-leaf parsley, cilantro, or chervil
•   Hot cooked rice

Description

For This Dinner Recipe, The Fish And Vegetables Are Drizzled With Olive Oil And White Wine And Baked In Parchment Paper. This Makes Cleanup Even Easier.

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