Flounder en Papillote

Name: Flounder en Papillote
Ingredients: 18 grape tomatoes, halved; 20 pitted Kalamata olives, halved lengthwise; 8 large pimiento-stuffed green olives, halfed lengthwise; Scant ¼ cup fresh basil, thinly sliced; 1 tablespoon drained nonpareil capers; 2 tablespoons grated orange zest; 3 tablespoons extra virgin olive oil, divided; 1 large zucchini (about 12 ounces), halved lengthwise and cut across into ½-inch-thick slices (about 1 ¾ cups); ½ teaspoon salt, divided; ¼ teaspoon ground black pepper, divided; 4 (6-ounce) flounder fillets; 1 (18-ounce) log precooked polenta, cut across into 12 slices

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Ingredients

18 grape tomatoes, halved
20 pitted Kalamata olives, halved lengthwise
8 large pimiento-stuffed green olives, halfed lengthwise
Scant ¼ cup fresh basil, thinly sliced
1 tablespoon drained nonpareil capers
2 tablespoons grated orange zest
3 tablespoons extra virgin olive oil, divided
1 large zucchini (about 12 ounces), halved lengthwise and cut across into ½-inch-thick slices (about 1 ¾ cups)
½ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
4 (6-ounce) flounder fillets
1 (18-ounce) log precooked polenta, cut across into 12 slices