Halibut en Papillote with Riverbench Reserve Chardonnay

Fancy name, simple dish. Fresh fish doesn’t need much- just some simple ingredients turn this into a decadent summer supper.
• 1 pint cherry tomatoes
• 4 fresh halibut fillets
• 4 tbsp. unsalted butter
• 4 cloves of garlic, sliced
• 1 lemon, sliced
• 2 yellow squash, sliced
• 2 zucchini, sliced
• 4 tbsp. white wine (You can use a little Riverbench Chardonnay while you cook!)
• Salt and pepper
• 2 tbsp. finely chopped parsley
Preheat the oven to 400 degrees. On 4 equal sized pieces of parchment, place the four halibut fillets. Season with salt and pepper. Distribute ingredients evenly onto each piece of fish: the butter, garlic, lemon slices, squash and zucchini. Top each with a tablespoon of white wine. Top with parsley.
Carefully and tightly wrap each parcel and place on a baking sheet. Put into the oven for 18 minutes, or until fish is cooked through. This is delicious on its own or with a side of roasted lemon potatoes and a green salad.