Grilled Fish in Parchment

Ingredients

• Four 15-inch square pieces of parchment paper
• 1 medium zucchini, cut into 1/8" slices
• 1 medium yellow squash, cut into 1/8" slices
• 2 lemons, cut into 1/4" slices
• Four 4 to 6 ounce fillets of sole, or other white fish
• 3 tablespoons freshly squeezed juice from 2 to 3 lemons
• 3 tablespoons extra-virgin olive oil
• 8 sprigs dill
• Kosher salt and freshly ground black pepper
• Type of fire: two-zone indirect
• Grill heat: medium-high

Directions

1. Fold a sheet of parchment in half, then trim it into a half-heart. Do the same with the remaining 3 pieces. Open one piece and layer alternating zucchini and yellow squash slices down the center of 1 side, keeping about 1-inch clear at the border. Add a light sprinkle of salt and pepper to the squash. Lay 2-3 lemon slices over the squash, set the fish on the lemon, and season the fish with salt and pepper to taste. Top with 2 sprigs of dill, then add the lemon juice and oil. Fold the parchment closed and crimp it shut by rolling the edges together all around. Repeat with the remaining parchment and ingredients so you have 3 more pouches.
2. Fill 1 chimney 2/3 full with charcoal and light it. Once the coals are fully lit and coated in gray ash, dump them out and bank them on 1 side of the charcoal grate. Put the cooking grate on, close the grill, and let it heat for 5 minutes. For a gas grill, turn half the burners to medium-high heat instead, then cover the grill and warm it for 10 minutes. Scrub the grate clean and oil it.
3. Set the parchment packets on the unheated side of the grill. Close the lid and cook for 10 to 12 minutes, until the fish is opaque throughout and flakes easily. Take the pouches off the grill, open them, and serve immediately.