2 teaspoons finely graded lemon zest
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon anise seed, crushed
coarse salt and ground pepper
1 small sweet onion, such as Vidalia, thinly sliced crosswise.
6 small zucchini, thinly sliced
4 haddock, cod, or striped bass fillets (6 ounces each)
1 large tomato, seeded and chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
1. Heat grill to medium or oven to 425. In a small bowl, combine lemon zest, Italian seasoning, red-pepper flakes, anise seed, 3/4 teaspoon salt and 1/4 teaspoon pepper. Set spice mixture aside.
2. Place four 14 inch squares of heavy duty aluminum foil on a work surface. Dividing evenly, place onion on one half of each square (leaving a 2-inch boarder), followed by the zucchini; season with salt and pepper. Top with fish; sprinkle with spice mixture. Top with tomato’ drizzle with oil. Fold foil over ingredients; crimp edges to seal.
3. Place packets on grill. Cover and grill until fish is just cooked through 10 – 12 minutes (oven times might be a bit longer). Remove packets from grill; open carefully (hot steam will escape), and transfer Fish Provencal to serving plates.