INGREDIENTS
4
fish fillets of white fish such as bronzino or striped bass
1
Basil
1 cup
Cherry tomatoes
4 tbsp
Shallots
1 cup
Zucchini
2 tbsp
Capers
1/2 cup
Nicoise or kalamata olives
1
Kosher salt and freshly ground black pepper
4 tbsp
Olive oil
4 tbsp
White wine or prosecco
about 16 leaves Swiss chard or Spinach, washed and dried
4 18x13-inch (approximately) pieces parchment paper