INGREDIENTS
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 shallots, sliced thin
7 garlic cloves, sliced thin
Salt and pepper
1 lb. yellow summer squash, sliced 1/4-inch thick
3/4 lb. plum tomatoes, sliced 1/2-inch thick
1/4 cup capers, rinsed
4 skinless flounder fillets
1 lemon, sliced 1/4-inch thick
2 TBSP. minced parsley
DIRECTIONS
Spray centers of four 18x14-inch sheets of heavy duty foil with vegetable spray.
Microwave oil, shallots, garlic, 1 tsp. salt and 1 tsp. pepper in small bowl until garlic begins to brown.
Combine squash, tomatoes, capers and garlic oil in large bowl.
Pat fish dry and season with salt and pepper.
Divide vegetable mixture evenly among centers of each piece of foil.
Top vegetables mixture with fish, 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 10-15 minutes.
Let rest for 5 minutes.
Cut packets open, sprinkle with parsley and drizzle with extra oil.
Serves 4.
