Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Ingredients for Fish Packets with Snap Peas, Tomatoes, and Herb Butter

• 110g (1 stick) unsalted butter, room temperature

• 2 tablespoons finely chopped tender herbs (such as coriander, chives, and/or parsley)

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoons freshly ground black pepper, plus more

• 450g sugar snap peas, trimmed

• 575ml cherry tomatoes (about 375g ), quartered

• 2 large garlic cloves, thinly sliced

• 4 (1/2"-thick) skinless flounder or tilapia fillets (about 170g each)

• 1/4 cup coarsely chopped basil

• 4 (16x12") sheets parchment paper

Preheat oven to 204°C. Mix butter, herbs, 1 teaspoon salt, and 1/2 teaspoons pepper in a small bowl.

Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 tablespoon herb butter in the centre of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 tablespoon herb butter; season each with 1/8 teaspoons salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.

Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.

Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

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