Fish Puttanesca en Papillote with Zucchini
Ingredients
- 4 firm white fish fillets, such as cod or sea bass, about 6 oz. (185 g) each
- Kosher salt and freshly ground pepper
- 1 cup (14 1/2 oz./455 g) canned diced tomatoes
- 1 cup (5 oz./155 g) niçoise olives, pitted
- 1/3 cup (2 1/2 oz./75 g) capers, drained
- 1 cup (1 oz./30 g) fresh basil leaves, chopped
- 8 fresh thyme sprigs
- 4 small zucchini, cut into 1/4-inch (6-mm) rounds
- 3 Tbs. olive oil
Instructions
Fish Puttanesca en Papillote with Zucchini serves 4 original recipe by Williams-Sonoma.
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