SEA BASS PUTTANESCA IN FOIL POUCH
Preheat BBQ to medium-high, or position a rack in the center of the oven and preheat to 400 degrees.
Tear off 4 pieces of heavy-duty foil and brush it with EVOO. using the scallions and lemon slices, arrange 4 beds for the sea bass fillets on the pieces of foil. Season the fillets all over with salt and pepper and set 1 on top of each bed.
In a medium bowl, combinne the tomatoes, anchovies, olives, capers, parsley, garlic, crushed redd pepper and EVOO. Pile 1/4 of the sauce over each fillet. Top with another sheet of foil and pinch all the edges to seal, making a pouch.
Place the fish pouches on the grill and cook for 15 to 20 minutes...try 17 as a happy medium. Using a large spatula, lift the fish off the lemon slices and transfer to plates. Spoon the juices over the fish and serve with bread and extra EVOO for dipping.