Mediterranean Halibut Packets

This is adapted from an Emeril Lagasse recipe. The original calls for chicken but I prefer a meaty fish like halibut or swordfish.

4 4-6 oz fish filets
2 tbs olive oil
2 tsps Italian seasoning
1 tsp salt
freshly ground black pepper
1 10 oz. package frozen chopped spinach, thawed and squeezed dry
1 c thinly sliced white or yellow onion
1 c drained and chopped oil-packed sun dried tomatoes
1/2 c Kalamata olives, pitted and halved
2 cloves minced garlic
1/2 c dry white wine
2 tb chopped fresh basil
4 oz feta cheese, crumbled

Prepare a grill or preheat oven to 500F

Prepare 4 sheets of aluminum foil. Use either heavy duty or double sheets of regular foil. Take 4 pieces of the foil, about 12"x15" and fold in half crosswise, then unfold. Divide the spinach among the 4 pieces, placing it in the center of the bottom half.
Brush each filet with olive oil. Sprinkle with the Italian seasoning, 1/2 tsp of the salt and black pepper. Place one filet on top of each portion of spinach.
In a bowl combine the onions, tomatoes, olives, garlic, wine, basil, remaining 1/2 tsp salt and pepper to taste. Stir to combine. Pile the mixture on top of each filet, spreading to cover evenly and allowing any liquid to pool around the fish. Top each portion with 1 oz of cheese.
Fold the top portion of the foil over and fold the edges tightly to seal. Place on the grill, or if using an oven, place packets on baking sheet. Cook until the packages puff and the fish is cooked through, about 12-15 minutes. It make take longer, depending on the thickness of the fish.
Remove from grill or oven and cut packets open. Serve in packets or remove to plates.
Makes 4 servings.