1½ pounds skinless, boneless hake (or another firm-fleshed white fish), cut into 4 pieces
Salt and black pepper, to taste
Olive oil (for the foil)
2 small zucchini, thinly sliced into rounds
8 small tomatoes, sliced
1 cup whole Kalamata olives
4 teaspoons drained capers
½ teaspoon crushed red pepper
3 cloves garlic, sliced
4 teaspoons olive oil
1 small bunch basil, leaves chopped
1. Light a charcoal grill or set a gas grill to medium heat. Cut 4 squares (15 inches each) of heavy-duty aluminum foil.
2. Sprinkle the fish on both sides with salt and black pepper.
3. Oil the center of the foil squares. On each one, arrange zucchini and tomatoes in an alternating pattern forming 2 rows. Sprinkle with salt and black pepper. Top with fish, olives, capers, crushed red pepper, garlic, and olive oil. Fold up two sides, fold over the tops, and fold the open edges together to seal them.
4. Set the packets on the grill, cover grill with the lid, and cook for 10 to 12 minutes or until the fish feels firm. Carefully open (beware the steam) the edge of one packet to check that the fish is opaque and the vegetables are tender. Let each person open a packet and sprinkle with basil.
By Claudia Catalano. Originally published in The Boston Globe.