For each packet, layer 3 sheets of parchment paper or two 15-inch pieces of aluminum foil. Spread butter down center of each piece. Lay 2 cups spinach on buttered area of each paper. Place fish on top; sprinkle with salt and pepper to taste. Divide zucchini, mushrooms and tomato evenly on top of fish. Sprinkle with basil, lime juice and oil. To seal, fold one long edge of paper or foil over the other; tuck short ends underneath. Be certain packets are tightly wrapped so juices will not escape. Place on a baking sheet. Bake at 450 degrees for 15 to 18 minutes, until fish flakes. When ready to serve, arrange fish and vegetables on plates.
Tip: Arrange cushions on hay bales for super easy, country-style seating ’round the campfire.
This Tomato-Mushroom Grilled Fish recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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