I'm starting off with some beautiful tilapia from Whole foods. Rub with some olive oil and sprinkle with salt and pepper.

chop up some garlic and slice some shallots

Take some zucchini and summer squash and slice into match-stick sized pieces.

I had some squash left over, so I diced it up and tossed with olive oil, salt, pepper & garlic powder. I threw it into a pie plate to roast beside my fish.

Toss all in a bowl with a dash of grapeseed oil (or olive oil), salt & pepper. Now isn't my polka dotted coral bowl pretty?

Keep this handy. This is what we're drinking and so a little splash is in order when we start to assemble.Take a piece of parchment paper and fold it in half, add the fish and a scoop of the veggies on top. Add a pat of butter. We have some mushrooms in there too and if I had carrots I would have added them as well.

Take a piece of parchment paper and fold it in half, add the fish and a scoop of the veggies on top. Add a pat of butter.

So along with the pat of butter...

a splash of grapeseed oil and prosecco...which will create a lovely sauce within the packet.

Quickly roll up the parchment paper like this to seal in the wine & veggies.

Here are my little packets...3 in a row 'cause there's 3 of us. All tucked in a ready to be popped in a 375 degree oven for about 25 minutes.

I need a side dish now. I decide to make a fennel salad. First, squeeze half a lemon and add to a dash of olive oil. Whisk together with some salt & pepper.

Use your peeler to take off some of that tough outer skin.

Slice up your fennel lengthwise. You can chop out the core as you go.

Add it to the bowl (notice I re-used the pretty bowl again. I just added it to the existing remains of the veggies). Sprinkle with a little paprika, then toss together.

Here's the finished packet torn open to revel the lovely fish and veggie mixture.

At the end, I finished off the rest of the fennel salad while Mark did the dishes. (love my hubby!)