INGREDIENTS
2 tsp. finely grated lemon zest
1 tsp. dried Italian seasoning
1/4 tsp. red pepper flakes
1/4 tsp. anise seed, crushed
Salt and pepper
1 small sweet onion, thinly sliced
6 small zucchini, thinly sliced
4 striped bass fillets
1 large tomato seeded and chopped
1/4 cup plus 2 TBSP extra-virgin olive oil
DIRECTIONS
Place four 14-inch squares of heavy-duty aluminum foil on a work surface.
Dividing evenly and place onion on one half of each square, leaving a 2-inch border, followed by the zucchini; season with salt and pepper.
Top with fish and sprinkle with spice mixture.
Top with tomato, drizzle with oil.
Fold foil over ingredients; crimp edges to seal.
Place packets on grill.
Cover and grill until fish is just cooked through 10 to 12 minutes.
Remove packets from grill; open carefully and transfer fish to serving plates.
Serves 4
