Cod and Veggie Packets are my favorite meal for warm weather. They are quick, easy and so delicious. And there is almost no cleanup! Doesn't get much better than that!
Put all of the chopped vegetables and 1 T capers in a large bowl and top with the salad dressing. Mix to coat the vegetables.
In a small bowl, stir together the butter, remaining T capers, dill, and 1 squeeze of lemon juice from the end of the lemon. Stir until combined.
Take 2 pieces of foil, about 12-16 inches long and lay one down horizontally and one on top of that vertically (to make a cross). Spoon a layer of vegetables down and top with the fish filet. Over each filet, spread half of the butter mixture and top with 2-3 lemon slices. Top with a generous layer of vegetables. Take the bottom piece of foil and bring the ends together and tuck them. Take the other pieces and bring them together. Seal all of the foil ends together so that there isn't any leakage. Repeat for the second filet of fish.
Grill for 15-20 minutes at about 400 degrees. Pull the foil packets off the grill and very carefully (use an oven mitt or tongs) pull apart the foil enough to vent (the steam will be hot!).
Put the rice in a large bowl and top with filet of fish and vegetables. I scoop out the fish and veggies with a spatula, then pour some of the liquid over the dish.
If you're making this in the oven, bake at 400 for about 20 minutes.