Halibut with Vegetables En Papillote
Rinse tomatoes, wipe dry and cut into slices. Rinse zucchini, wipe dry and cut into thin slices. Salt zucchini slices and allow excess water to drain and pat dry with paper towels. Peel shallot and cut into thin strips.
Rinse halibut fillets, pat dry and divide into 6 equal pieces.
Brush 2 sheets of parchment paper (about 30 x 40 cm) (approximately 12 x 16 inches) with 1/2 tablespoon oil. Arrange zucchini, shallots and tomatoes in a layer on parchment paper, so that vegetable edges slightly overlap. Sprinkle with parsley and place halibut pieces on vegetable layer. Season with salt and pepper and top with lemon slices. Drizzle with fish stock and remaining olive oil. Fold edges of paper over filling to form a packet and tie with a blanched chive. Place packets in baking dish. Bake in a preheated oven at 180°C (approximately 350°F) for about 30 minutes. To serve, place packet on plate and open at table. Garnish with basil.