Grilled sea bass with sweet peppers and tomatoes in foil

Ingredients:

• 2 sweet peppers of any color, thinly sliced
• 1 small red onion, thinly sliced
• 1 Fresno pepper, halved and thinly sliced
• 8 sprigs of thyme
• 1 cup orange cherry tomatoes
• 5 tablespoons extra-virgin olive oil
• 0.5 cup apple cider vinegar
• 4 fillets of soft white fish, 170g each, skinless, such as striped bass

Preparation:

1. Preheat the grill to medium-high heat. Combine the bell pepper, red onion, chili pepper, thyme sprigs, and cherry tomatoes in a bowl; toss with 3 tablespoons olive oil and 1/2 teaspoon salt.
2. Line four 20-inch sheets of heavy-duty foil on a table. Top each sheet with a mound of vegetables, then drizzle each serving with 2 tablespoons of vinegar.
3. Place a fish fillet on top of each mound of vegetables; drizzle each portion with 0.5 tablespoons of olive oil and season generously with salt. Bring the two short sides of the foil together and fold them over twice to seal; fold the sides over to form a parcel.
4. Grill the parcels, moving them as needed for even cooking, until the fish is cooked through, 10 to 12 minutes.