Fish Fillets with Tomatoes, Squash and Basil

I’ve always found cooking fish and vegetables en papillote to be a little tricky....... it sounds easy enough, but finding a combination of ingredients that has the same cooking time has caused me problems in the past.

Unfortunately, the combination suggested in this recipe didn’t work. Though the flavour of the fish, summer squash, tomatoes, and shallots with white wine and basil (I used dried) was quite nice, the squash was soft (overcooked) and the shallots were tender- crisp “ I would have preferred the textures to have been reversed. Perhaps thicker slices or a large dice of the squash and a fine mince of the shallots would help to make this recipe work.

I’d like to try it again as the dish comes together quickly, can be assembled in advance and the tilapia and the tomatoes were perfectly done in the 10 minutes with the wine (I omitted the oil) forming a nice sauce.