Whitefish in Foil with Vegetables and Tomato Sauce

Servings: 2 | Serving size: 4 ounces fish with beans and vegetables

Cooking Time: 30 Minutes

This recipe can easily be multiplied or divided by 2, but does not keep well.

Ingredients

• 4 spears asparagus
• 1 15-ounce can no salt added white beans (drained and rinsed)
• 2 4-ounce halibut filets
• 1 small carrot (peeled and cut matchstick)
• 1/4 small green bell pepper (cut matchstick)
• 1/4 small red bell pepper (cut matchstick)
• 4 medium crimini mushrooms (sliced)
• 4 large basil leaves
• 4 tsp tomato paste
• 1/4 cup dry white wine
• 4 tsp extra virgin olive oil (divided)
• 1/4 tsp salt (divided)
• fresh ground black pepper to taste
• 2 sheets aluminum foil

Slice the asparagus lengthwise and then cut the spears into quarters (each spear will end up with eight pieces).

Preheat the oven to 400°F.

Fold the foil so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the beans on each sheet of aluminum foil.

Rinse the halibut filets in cold water and pat dry. Put filets on top of the beans. Center the filets on one side of the cut heart so that the other side will fold over the top of the filets easily.

Sprinkle 1/8 tsp. of the salt over each of the halibut filets. Add fresh pepper to taste and lay 2 of the basil leaves on each filet.

Scatter the carrots, red and green peppers, sliced mushrooms and asparagus over the fish evenly.

Mix together the tomato paste and wine. Pour the mixture over the filets. Drizzle the top of the filets with the olive oil.

Close the foil paper by rolling the edge inward, starting at the point of the heart and working around to the base of the heart. The foil pouch with the fish inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 15 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the foil is cut (be careful!).