Ingredients
- 4 large sheets of parchment paper
- 4 long strands butchers twine
- Olive oil
- 2 heirloom tomatoes, sliced
- 2 zucchini, thinly sliced
- 2 yellow squash, thinly sliced
- 2 small eggplant, thinly sliced
- 4 summer flounder fillets
- 3 garlic cloves, thinly sliced
- 1 shallot, thinly sliced
- 4 fresh bay leaves
- 3 sprigs fresh thyme, removed from stem
- 2 sprigs dill, removed from stem
- 4 leaves basil
- 2 sprigs oregano, removed from stem
- 8 littleneck clams, scrubbed to remove dirt
- 1/4 cup dry white wine
- 1/2 cup chicken stock
- Salt, freshly ground black pepper, and lemon juice, to taste
Instructions
Preheat grill to medium heat. Spread parchment paper on counter and brush lightly with olive oil.
Stack the vegetables to make a base for the fish in the center of the parchment paper.
Place a layer of tomatoes on paper about 3 slices, season lightly. Then layer the zucchini and summer squash, season lightly. Next layer the eggplant, season lightly.
Place the fish on top of all the other ingredients. Season lightly and add herbs on top of the flounder. Spoon on top of each fish 1 tablespoon of wine and 2 tablespoons of stock.
Using butchers twine, make a package of each parchment paper and tie to seal. Place on a sheet pan and grill for about 10 to 12 minutes, or until fish is done. Remove from the grill and place in front of each guest and allow your guest to “open” the package and enjoy.
Chef’s Note: If you would like, cut open each package and drain the juices. Bring to a slight simmer, eliminate all heat, and whisk in about two tablespoons of butter. Spoon butter over fish once melted.
Serves 4
