1 lb. flounder fillets
1/2 red bell pepper, seeded and sliced
1 lb. Low sodium canned tomatoes, drained and sliced
2 zucchini or yellow summer squash, sliced
8 pearl onions, halved
1/8 tsp. garlic powder

Preheat oven to 450°F. Coat the center of 4 18×18 inch sheets of foil with nonstick spray and place one fillet in the center of each sheet. Combine remaining ingredients in a bowl. Spoon tomato mixture on top of each portion of fish. For each foil packet, bring two opposite sides of the foil square up and over the fish and vegetables. Make a double fold to seal tightly. Fold the remaining ends up and over twice to seal tightly. Place the packets on a baking sheet. Bake 20 minutes, or until fish flakes easily with a fork.