2 plum tomatoes, seeded, cut into 1/2-inch pieces
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
1 yellow squash, halved lengthwise, cut into 1/4-inch half moons
1/2 of 1 large fennel bulb, trimmed, halved, cored, thinly sliced
1/2 small onion, thinly sliced
2 minced garlic cloves
1 tbsp. chopped fresh thyme (or, to taste)
1/4 tsp. salt
1/4 tsp. black pepper
3 tbsp. chicken broth
4 (6 ounces each) cod fillets
4 tsp. unsalted butter
Parchment paper

Heat oven to 450°F.

In a large bowl, stir together tomatoes, zucchini, squash, fennel, onion, garlic, 1/2 teaspoon thyme, 1/8 teaspoon salt, pepper and broth, set aside. Lay 4 large pieces of parchment paper on work surface.

Place 1-1/2 heaping cups vegetable mixture on lower half of each parchment piece. Place fish on top of vegetables, sprinkle with remaining 1/2 teaspoon thyme and 1/8 teaspoon salt. Place 1 teaspoon butter on top of each fillet.

Fold parchment paper over fish, folding edges to create a sealed packet. Place fish packets on rimmed baking sheet.

Bake for 20 minutes or until fish is flaky and vegetables are cooked through and tender. Cut open packets, slide onto plates and serve.

Submitted by: Sherry Monfils