Directions
Double layer 24” tin foil. Slice two lemons and arrange on tin foil with onions and herbs. Lay the fish fillets over the lemon mixture. If you need more space, fold up the edges of the foil a little or use more doubled tinfoil.
Sprinkle with half of the salt and old bay. Top fish with olives, tomatoes, bell pepper, and artichokes. If it gets to be too much food for the tin foil, fold up edges a little or use more doubled tinfoil to increase area. Slice up the stick of butter and arrange on top. Sprinkle with the remaining salt.
Take another double layer tinfoil the same size and place over top. Fold up edges to make the best seal you can.
Cook in a 425 degree oven or on a medium/high outdoor grill for about 25 minutes, or until fish flakes. Sprinkle with freshly cracked pepper and finely chopped fresh herbs if you have any left over. This recipe also works well with Rockfish!
