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Ok, first thing lets prepare your fish ... a couple of options.
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Foil pouches for the oven or grill, or a casserole dish.
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Either way, make the sheet of foil large enough to wrap around the fish with some extra room for the vegetables and steam.
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lightly spray with Pam or drizzle just a little olive oil on the bottom so it wont stick.
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Place each filet on the foil and top with a little salt and pepper.
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Preheat oven to 375 and let the fish come to room temperature.
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Next lets make the vegetables ... they need a head start.
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In some olive oil, saute the onions and eggplant until slightly soft, 3 minutes should be good.
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Then add wine, seasoning, tomatoes, capers, olives and zucchini.
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Cook another 3-4 minutes until everything it cooked but not too soft.
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Add the lemon juice and any last minute salt and pepper, at the last minute.
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: Doesnt waste the wine, make sure you get some of that wine in each packet.
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Now, top the fish with with a little butter, then a generous scoop of the vegetable mixture.
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Distribute it out evenly.
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Top with a couple of lemon slices per filet, then with some feta cheese, then with a spoon or two of bread crumbs, then with a drizzle of olive oil.
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Wrap up but not too tight and place on a cookie sheet and bake for 20-25 minutes depending on the size of the fish filets.
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Remember your vegetables are cooked.
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Cooking on the grill will be a bit quicker.
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If cooking on the grill use medium heat, high will burn the fish.
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When you put the fish in the oven, make your pita bread.
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Drizzle with olive oil and lightly grill or broil for just a minute, cut and serve, same with the couscous.
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Add boiling water to the couscous in your serving bowl, cover with saran wrap and let sit 5 minutes.
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Add parsley and lightly stir and break up with a fork.
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Serve the filet and veggies over the couscous with the Pita bread on the side.
