INGREDIENTS
1/2 cup extra-virgin oil, plus extra for drizzling
2 shallots, sliced thin
Salt and pepper
1 lb. yellow squash, sliced 1/4-inch thick
12 oz. plum tomatoes, sliced 1/2-inch thick
1/4 cup capers, rinsed
4 skinless flounder fillets. 1-inch thick
2 TBSP. minced fresh parsley
DIRECTIONS
Spray centers of four 18 x14-inch sheets of heavy duty foil with vegetable spray.
Microwave oil, shallots, garlic, 1 tsp. salt and 1 tsp. pepper in a small bowl until garlic begins to brown, about 2 minutes.
Combine squash, tomatoes, capers and garlic oil in a large bowl.
Pat fish dry with paper towels and season with salt and pepper.
Divide vegetable mixture evenly among centers of each piece of foil.
Top vegetables with fish and then top fish with lemon slices.
Bring short sides of foil together and crimp to seal tightly.
Crimp remaining open ends of packets.
Grill packets over hot fire, squash side down until fish is cooked through and vegetables are tender, about 10 minutes.
Let rest for 5 minutes.
Cut packets open, sprinkle with parsley and drizzle with extra oil.
Serves 4.
