2-2 1/2 lbs. firm-fleshed fish fillets, such as red snapper, swordfish or salmon
1 bell pepper, red or green
1 onion, medium
3 mushroom caps
3 green olives, pitted
2 tsp. capers
1 lg. fresh tomato
2-3 tsp. extra-virgin olive oil
Salt and pepper to taste (optional)
3-4 basil leaves, fresh
1 sheet heavy-duty aluminum foil

Preheat oven to 450 degrees. Dice onion, bell pepper, mushrooms, tomato and olives. Spread some olive oil and vegetable mixture on aluminum foil. Place fish on top of mixture. Place remaining vegetables and olive oil on fish. Layer basil leaves on top of this.