Mediterranean Fish Foil Packets

Add the olives, tomatoes, peppers, capers and olive oil to a mixing bowl. Slice the lemon in half and zest it then squeeze the juice of the half into the bowl along with the zest. Slice the other half into 4 rounds and set aside. To the bowl add the red pepper flakes and toss everything to combine.

Season the fish with ¼ teaspoon kosher salt and black pepper, to taste and top each piece with 2 slices of lemon.

Preheat an outdoor grill turning all the burners over high heat until it’s 350°F. Reduce the flame to medium heat, keeping one side on low.

Tear off 2, 12-inch pieces of heavy duty foil. Spoon half of the veggies onto the center of each piece of foil. Place a piece of fish on top of the veggies. Top with remaining vegetables and any leftover liquid from the bowl over the vegetables then the lemon slices. Bring two ends up and over the fish and crimp to close. Crimp sides so everything is completely enclosed and no steam escapes. Transfer the foil packets to a rimmed baking sheet to easily transport to the grill.

Carefully place the foil packets on the low heat side of the grill and quickly close the lid. Cook for 10 to 12 minutes, depending on thickness of the fish. Remove the foil packets to the rimmed baking sheet and let sit for 5 minutes before opening.

Open the foil packets, there will be hot steam trapped inside so use caution while opening. Top with parsley and dill and serve immediately.