Trout in Parchment with Summer Vegetables

Preheat oven to 450 degrees F.

Take large rectangles of parchment (about 9.5 by 11 inches, one for each serving) and fold them in half lengthwise. Cut a large heart like shape from each folded paper. Set aside.

Clean fish if necessary. Season on both sides with salt and pepper and rub with a little olive oil then set aside. Cut tomatoes into 1/4-inch slices. Cut yellow squash as thinly as possible, 1/8-inch thick rounds or thinner. Slice zucchini into long thin strips then slice strips into matchstick thin pieces for a julienne.

Lay out parchment on two baking sheets. Oil each sheet with 1 tablespoon olive oil.

Divide yellow squash among the parchment pieces forming a line of slightly overlapping rounds. Season squash with salt and pepper. Place a few slices of tomato on top of the yellow squash then season with salt and pepper. Top tomato with three basil leaves.

Place one trout fillet on top of each line of vegetables. Top with a small bunch of julienne zucchini and a sprig of thyme. Splash the trout with a tablespoon or two of white wine.

Brush edge of the parchment with egg white. Crimp the edge twisting the paper inward working from one edge down to the other to seal. Brush the whole packet with egg white.

Place the complete packets in the oven for 10-12 minutes until the parchment has puffed up and turned golden brown. Let rest for a few minutes when removed from oven. Cut a vent for the steam and serve immediately in the parchment.