Mediterranean Fish Pouches In Foil Over Couscous - cooking recipe

Ingredients

4 white fish fillets, depending on the size (again Snapper, Tilapia, even Flounder and grouper will work too)
1 (15 ounce) can diced tomatoes, drained
1 cup zucchini, and thin sliced in rounds (about 1 small zucchini)
1 cup eggplant (I like to use the small japanese varieties which you can find almost any where these days)
sliced halved black olives
1 tablespoon capers
1/2 cup sliced shallot (or you can use a small onion cut in half and then thin sliced)
1 cup feta cheese, crumbled
1/2 cup white wine
2 lemons, thin sliced
1 tablespoon fresh parsley
1/2 teaspoon dried oregano
salt (go easy with the capers and olives)
pepper
3 teaspoons olive oil
Couscous
quick cooking couscous
parsley, and olive oil for a garnish

Preparation

Vegetables -- Ok, first thing lets prepare your vegetables. In a saute pan, add the eggplant and onion and cook a minute. Now add the zucchini, olives, capers, tomatoes, seasoning (go light on the salt) and just simmer for a few minutes. It will continue to cook in the pouches.
Fish -- Get a nice sheet of foil about 10 x 10 (for each fillet) so you can fold it up basically like a present so you can add liquid without it leaking. Now, spray in inside of the foil with a little of the pam and place the fish fillet and season with a little salt and pepper if you want (not necessary).
Topping -- top with fish fillet with a lemon slice, then the tomato vegetable mixture, then pour a little of the white wine on top of the tomatoes. Just wrap up and place on a cookie sheet for the oven or the grill.
Bake -- 425 middle shelf for 30 minutes. Grill same timing. Depending on the thickness of your fish and the amount of filling it can take 30-40 minutes.
Couscous -- I like to use broth to cook, but water will be fine. Just in the microwave in the bowl you are serving it in, garnish with a little parsley if you want and olive oil.