INGREDIENTS

• 2 small to medium zucchini, thinly sliced
• 2 6-ounce boneless, skinless cod fillets
• Sea salt
• Freshly cracked black pepper
• 1/2 small red chili, thinly sliced, or a pinch of dried chili flakes
• 1 clove of garlic, chopped
• 8 leaves of fresh basil
• 12 leaves of fresh mint
• 16 cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons dry white wine

PROCEDURE

Preheat the oven to 450 degrees F.  Assemble the packets.  Using either two large rectangles of parchment or parchment-lined foil (parchment on the inside), divide the zucchini between the two and spread out the zucchini discs on one half of the parchment, leaving a one-inch border.  On top of each bed of zucchini, place the cod, and season everything with salt and pepper.  Then top with half the chili, garlic, basil, mint, and tomatoes.  Over each packet, spoon 1 tablespoon each of olive oil, butter, and wine.  Then, seal the pack by folding up the edges (I find a strategically placed staple really helps the parchment packets stay sealed).  For traditional papillote folding technique, read this: http://www.seriouseats.com/2010/03/how-to-cook-food-en-papillote-packages-vegetables-meat-fish.html.  Place the sealed packets on a baking sheet, and cook for 12 minutes.  Then cut into the packets, and eat!print this recipe