INGREDIENTS
6 striped bass fillets, about 1-inch thick, skin on
Salt and freshly ground pepper
2 medium red onions, thinly sliced
1 red bell pepper, thinly sliced
13 cloves garlic, smashed
1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped
Lemon wedges, to serve
DIRECTIONS
Preheat a grill to medium-high.
Sprinkle the fish fillets with salt and pepper.
Divide the onions, pepper, and garlic into 6 portions.
Place a mound of onions, peppers and garlic in the center of a 12-by-24 inch sheet of aluminum foil.
Drizzle with olive oil, and season with salt and pepper.
Place a portion of the fish on top and sprinkle with 1 TBSP parsley.
Add 1/4 cup of the wine.
Fold the foil into a packet and seal it on all sides.
Repeat with packets for the remaining fillets.
Place the packets on the grill, seam up and cook until the fish is opaque, about 15 minutes.
Carefully open the packets and serve with lemon wedges.
