2 zucchinis, sliced into 1/4-inch slices
2-3 plum tomatoes, cored, seeded, and chopped into 1/2-inch pieces
2 tbsp. olive oil
2 garlic cloves
1/4 tsp. dried oregano
1/8 tsp. red pepper flakes
4 skinless fish fillets (halibut, cod, haddock, red snapper, thick sole, or tilapia), 1 to 1 1/2-inches thick
1/4 cup dry white wine
1/4 cup chopped fresh basil
2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Distribute salted zucchini among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spoon quarter of tomato mixture over each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see related Step-By-Step). Place packets on rimmed baking sheet (overlapping slightly if necessary).
3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with basil. Serve immediately, passing lemon wedges separately.
*From America's Test Kitchen