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Zucchini-wrapped Fish Fillets

Yields1 Serving

 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 wild salmon fillet, skinned
 1 tablespoon fresh lemon juice
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1. Shave zucchini lengthwise into very thin ribbons with peeler.

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2. For each piece of fish, arrange about 5 slices of zucchini on a work surface, side by side, overlapping each slice by half.

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3. Brush zucchini with oil, then lightly season with salt and pepper. Lay 2 basil leaves across center of each group of zucchini slices.

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4. Pat fish dry, then sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper (total) and arrange crosswise on zucchini, covering basil leaves.

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5. Top each piece of fish with 2 basil leaves, then wrap zucchini around fish, overlapping ends.

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6. 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.

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7. 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).

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8. 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.