Fish Fillets with Tomatoes, Squash, and Basil

2 C. very thinly sliced assorted summer squash, zucchini, and pattypan
1/4 C. thinly sliced shallots
1/4 C. thinly sliced fresh basil, plus 1/4 C. basil leaves
20 cherry tomatoes, halved
4 Tbsp. dry white wine
4 Tbsp. extra virgin olive oil
(4) 6 oz. skinless white flaky fish fillets (Atlantic Cod or halibut)
Kosher salt and fresh cracked black pepper

Place four 4 x12" sheets of parchment paper (if grilling use tin foil), on work surface.  Divide squash among parchment sheets, arranging on one side of sheet in thin layers.  Sprinkle shallots and sliced basil over, dividing equally.  Scatter tomato halves evenly amongst packets.  Drizzle each packet with 1 Tbsp. wine and 1/2 Tbsp. oil.  Season each with salt and pepper.  Place a fish fillet atop each portion.  Season with salt and pepper, drizzle 1/2 Tbsp. oil over each.

Fold parchment over mixture and crimp edges to form a sealed packet.  (can be done 4 hrs. ahead and chilled.

Preheat oven to 400 degrees F.  Place packets in a single layer on a large rimmed baking sheet.  Bake until fish is just cooked, about 10 minutes.  Carefully cut open packets (steam will escape).  Garnish with basil leaves, serve and Enjoy!