Halibut, Squash, Tomato, and Olives in Parchment

• 24 ounces halibut, cut into 4 equal pieces (any firm white fish will do such as cod or flounder)
• salt and freshly ground black pepper
• 1 summer squash (yellow)
• 1 pint cherry tomatoes, cut in half if large
• 14 cup oil cured black olives
• 8 sprigs fresh thyme
• 2 tablespoons extra virgin olive oil

1. Preheat oven to 375 degrees F; cut 4 sheets of parchment paper twice the size of the halibut fillets and fold in half lengthwise.
2. Season the halibut on both sides with salt and pepper; set aside.
3. Cut the squash into julienne strips.
4. Open parchment papers and spread out on a clean, dry work surface.
5. Divide the squash between the papers, placing the squash to one side of the center fold.
6. Top with halibut.
7. Divide tomatoes, olives, and fresh thyme.
8. Drizzle with oil.
9. Fold edges of packets to enclose fish and seal.
10. Place packets on a rimmed baking sheet and bake until parchment papers puff, about 12 to 14 minutes.
11. Serve in packets, if desired (recommended for presentation).

equal, salt, summer, cherry tomatoes, oil cured black olives, thyme, extra virgin olive oil

Taken from www.food.com/recipe/halibut-squash-tomato-and-olives-in-parchment-434136 (may not work)