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1
Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375u00b0F.
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2
Tear off a large sheet of aluminum foil and place it on a large platter or tray.
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3
Lay the fish fillets in the center, in a single layer. squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.
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4
In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.
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5
Tear off a second sheet of foil the same size as the bottom sheet.
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6
Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.
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7
Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
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8
Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.
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9
Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.
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10
Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.
