Active Time

　　15 min

　　Total Time

　　25 min

　　In this elegant twist on the traditional French method of cooking en papillote, fish fillets become incredibly moist as they steam inside a sheath of zucchini slices.

　　

Ingredients

Makes 4 servings

　　2 (6- to 7-inch-long) zucchini, trimmed

　　3 tablespoons extra-virgin olive oil, divided, plus additional for brushing

　　16 fresh basil leaves

　　4 (6-ounce) pieces halibut or salmon fillet (preferably wild salmon), skinned

　　1 tablespoon fresh lemon juice

　　Equipment: a Y-shaped vegetable peeler

　　

Step 1

Shave zucchini lengthwise into very thin ribbons with peeler.

　　

Step 2

For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.

　　

Step 3

Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.

　　

Step 4

Put 1 tablespoon oil in a 12-inch nonstick skillet and swirl to coat bottom, then arrange fish, seam sides down, in oil. Lightly brush tops of zucchini and fish with oil.

　　

Step 5

Cover skillet and cook fish over medium heat, without turning, until barely cooked through, 6 to 9 minutes, depending on thickness of fillets (fish will continue to cook from residual heat).

　　

Step 6

Transfer fish to plates, then stir lemon juice and remaining 2 tablespoons oil into juices in skillet and season sauce with salt and pepper. Drizzle sauce over fish.