Serena Wolf’s Fish en Papillote with Zucchini
2 medium zucchini, sliced in half lengthwise, then sliced crosswise at a slight angle into ½-inch thick half moons
Freshly ground black pepper
¾ cup Rao’s Homemade Tomato Basil Sauce
8 fresh basil leaves, plus extra for serving
Two 6- to 8-ounce halibut or salmon fillets, 1 inch thick, skin removed (cod, hake, or any other firm white fish will also work, but the 1-inch thickness is very important!)
Crushed red pepper for serving (optional)
3 tablespoons toasted slivered or sliced almonds
Preheat the oven to 375 degrees. Fold two 15 x 16-inch pieces of parchment paper in half. Open the papers back up and place them on a cutting board.
In a medium mixing bowl, combine the zucchini, a small pinch of salt and pepper, ½ cup Rao’s Homemade Tomato Basil Sauce, and the basil.
Pat the fish fillets dry and season very lightly on both sides with salt and pepper. (The tomato basil sauce is well seasoned, so you don’t need too much salt.)
To assemble each parchment packet: Place half the zucchini on one side of the parchment paper near the fold. Place a fish fillet on top and spread the fish with 2 tablespoons of the remaining Tomato Basil Sauce. Fold the parchment paper over the fish. Starting at the top crease, make small overlapping folds to seal the edges of your “package” in a half-moon shape. (It doesn’t have to be pretty or perfect, but please make sure it’s tightly sealed.)
Place the prepared packages on a large baking sheet. Bake for 20 minutes until the fish is cooked through.
Transfer the packets to two plates, open them up (careful, there will be some steam!!), and garnish with the toasted almonds, thinly sliced basil, and crushed red pepper if using. Serve immediately.