Ingredients

• 1/4 cup white wine
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• Kosher salt and freshly ground black pepper
• Four 6-ounce tilapia fillets
• 1 cup grape tomatoes, halved
• 1/4 cup capers, drained
• 1 teaspoons fresh thyme (about 3 sprigs)

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Instructions

1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve.