Everyone survive 4th of July? I am sad to admit that this was the first year that I didn’t see a single firework. I mean, let’s be honest – I haven’t actually gone out to see fireworks in years, but usually I can catch a glimpse of one of two from our house. This year, though, it was SO foggy out that I couldn’t see a single thing. Ahhhh 4th of July in the Bay Area. Jokes on us.
I have another delicious summer recipe coming your way today that I made in partnership with Fontana Forni USA. We have been absolutely loving using our wood oven this summer (despite the chilly fog!) for fun family dinners and also entertaining with friends. We’ve had numerous pizza parties so far and I have to say, I am becoming quite the oven master. 😉 There’s definitely a learning curve involved but once you get over the hump it is so much fun, and satisfying, to cook this way! We use our oven every weekend and have done everything from pizza to fajitas in it. And now, fish! This grilled fish in a foil bag recipe is the absolute perfect meal for summer. It’s quick and it’s easy…not to mention healthy and incredibly tasty. We used wild halibut and it was a huge hit with the kids!
This is a fun way to serve dinner because everyone gets their personal “fish boat” at the table. This is such a healthy way to cook because the fish is steamed inside of the foil packet and creates it’s own super yummy sauce from the wine, tomatoes and herbs.
Gosh, I love fennel so much so I added lots of it here! Fennel is seriously underrated. We’ve been getting some nice fennel in our weekly farm box and I also added other summer veggies like yellow squash and super sweet cherry tomatoes.
Cooking with fire! Look at how awesome that looks! This would be such a nice meal to serve for friends and it’s easy to assemble ahead of time so when your friends get over you don’t have to slave away in the kitchen. Just pull the fish packets out of the fridge and throw on the grill.
I served our packets with fresh bread but rice would be nice (and dare I say even better?). Pour some summery Rose and you’re all set for a midsummer feast!
- 1.5 lbs firm white fish, such as halibut wild caught is always best
- 1 whole summer squash or zucchini cut into 1/4" thick half moons
- 1 cup cherry tomatoes
- 1 whole fennel bulb thinly sliced
- 1/4 cup sundried tomatoes in oil
- 2 whole lemons thinly sliced
- 1/4 cup white or rose wine
- 1 tbsp oil reserved from sundried tomatoes
- heavy duty tin foil for wrapping
- kosher salt
- fresh dill
Start fire in oven or preheat grill.
Cut your fish fillet into four equal pieces. Set aside.
Combine the sliced squash, cherry tomatoes, sundried tomatoes and fennel in a large bowl and drizzle with the reserved tomato oil. Sprinkle with salt and toss well.
Lay two rectangular pieces of tin foil on top of each other and place a fish fillet in the center. Top with veggies, lemon slices, an extra drizzle of the tomato oil, sea salt and a sprinkle of chopped fresh dill. Pour about a tablespoon of the wine on top. Wrap up and twist edges of foil to make a boat. Repeat with remaining fish and veggies.
If using a wood fired oven, place fish boats on the oven floor (oven should be about 750 degrees). Cook for 10 minutes. If using a barbecue, place boats indirectly over the heat and cook for 10-15 minutes. You can test to make sure the fish is done by carefully opening one of the boats and piercing the fish with your fork. If it flakes, it's done.
Serve immediately, right in the foil packages. Rice or bread makes this a wonderful summer meal!