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[quote=Anonymous]Mind you, I'm just guessing here, trying to be helpful.  If someone knows better, don't jump on me:

I was about to say yeah, go for it.  But actually, I don't think I would.  The issue is whether whatever preparation you're doing to the fish would start breaking it down.  If there's marinade involved, you usually only marinate fish for a half hour or less.  Anything more than that and the acid in the marinade starts "cooking" the fish (think how ceviche works), and ultimately could break it down and make it mushy.  The same is true if you're using an acid like lemon instead of a full marinade.  The acid is going to do a number on the fish overnight.

Even if there's no marinade or acid, just olive oil and aromatics, you still have the question of salt.  I assume you're going to use some.  If you do it in advance, that may also have an effect on the fish.  If you hold off on it, then you can't wrap up the packets in advance--you'll still need to unwrap them to salt & pepper them before cooking.  (And I have no idea what olive oil does to fish overnight.  I assume not much, but I could be wrong.)

You could experiment on your family first to see how it works out.  But for guests, I wouldn't do it unless I'd tried it out in advance.  Sorry!  [/quote]

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