Name: Fish Fillets With Tomatoes, Squash, and Basil
Cook time: 20 minutes
Total time: 30 minutes
Yield: Makes 4 servings
Ingredients: 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan); 1/4 cup thinly sliced shallots; 1/4 cup thinly sliced fresh basil, divided, plus 1/4 cup basil leaves; 20 cherry tomatoes, halved; 4 tablespoons dry white wine; 4 tablespoons extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

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Fish Fillets with Tomatoes, Squash, and BasilRomulo Yanes

You can use any white flaky fish in this versatile—and quick—dish.

Recipe notes

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