Mediterranean Fish Pouches

Step 1: Foil ... Cut the foil in 10" squares. I use heavy duty, but if all you have is "regular," use 2 sheets, otherwise the foil could tear and you would loose all your sauce which is the best part.

Step 2: Fish ... Remove the fish from the refrigerator to take the chill off. Season the fish well with the Italian seasoning.

Step 3: Pouches ... Add the foil to a plate or fold up the edges a bit so when you add the wine, it doesn't leak out. A plate works perfect.

Step 4: #1: Add the spinach, about 1-1 1/2 cups right in the center of the foil, then the olives, onions, and mushrooms; season with salt and pepper. #2: Top with the fish fillet. #3: Top the fish with 3 tomato slices and the white wine poured over the top, and finish with salt, pepper and a teaspoon of butter. #4: Wrap up the fish like a package.

Step 5: Bake ... Set the fish pouches on a baking sheet, so if they leak - there isn't a mess. Bake at 400 degrees, middle shelf for about 20 minutes. Now, this can really change depending on the fish you are using. Fifteen (15)-20 minutes is average for a fish like Tilapia. Founder is a bit more tender, so maybe a bit less, whereas grouper or a thicker fish will take longer. Once they are done, remove to a serving platter (still in the pouch).

Step 6: Serve ... Open the pouches (and be careful, there will be some pretty HOT steam) and squeeze one of the lemon wedges on the fish. Put them lemon in the pouch after it is squeezed and serve the whole pouch to your quests or family. They can plate with some couscous or rice and pour the package right over the plate. The fish and vegetables will fall apart it is so tender - it is like a stew. The sauce is the best - make sure to serve a roll or some crusty bread. ENJOY!!