Start fire in oven or preheat grill.
Cut your fish fillet into four equal pieces. Set aside.
Combine the sliced squash, cherry tomatoes, sundried tomatoes and fennel in a large bowl and drizzle with the reserved tomato oil. Sprinkle with salt and toss well.
Lay two rectangular pieces of tin foil on top of each other and place a fish fillet in the center. Top with veggies, lemon slices, an extra drizzle of the tomato oil, sea salt and a sprinkle of chopped fresh dill. Pour about a tablespoon of the wine on top. Wrap up and twist edges of foil to make a boat. Repeat with remaining fish and veggies.
If using a wood fired oven, place fish boats on the oven floor (oven should be about 750 degrees). Cook for 10 minutes. If using a barbecue, place boats indirectly over the heat and cook for 10-15 minutes. You can test to make sure the fish is done by carefully opening one of the boats and piercing the fish with your fork. If it flakes, it's done.
Serve immediately, right in the foil packages. Rice or bread makes this a wonderful summer meal!