Foil Steamed Snapper

In my hometown of Charleston, South Carolina, there is this decidedly low-brow, but still tasty group of restaurants called Gilligan's. There was just one when I was a kid, and we'd eat there once a month or so on a Friday night. I was really young so I just ordered basic fried or steamed seafood, but my father ordered something that I never quite understood. It was a filet of grouper served steamed in a paper bag. It looked strange to me and not very appetizing. I had no idea what I was missing.
I think the paper bag actually does have a tad off flavor, so I have replaced the paper bag with foil or parchment paper, but here is a variation on that dish that I never ordered years ago but now understand to be an excellent way to prepare fish.

Foil Steamed Snapper
Serves 4
Prep Time: 30 minutes
Cook Time: 15 minutes

• 4 filets of snapper, 6-8 oz each
• Cod, grouper, or even tilapia also work well
• 2 carrots, sliced into ribbons with a vegetable peeler
• 2 cups snow peas
• 1 zucchini squash, sliced into ribbons with a vegetable peeler
• 1 cup white wine, divided
• 4 tbsp soy sauce, divided
• 4 cloves garlic, finely chopped (or grated with a microplane) and divided
• 4 tbsp extra virgin olive oil, divided
• salt and pepper to taste

Pre-heat the oven to 450 degrees. Cut four pieces of foil or parchment paper into 1 foot square and set aside.
Season the fish with salt and pepper. Place an equal amount of vegetables in the center of each square of foil. Top with the fish and fold up the sides.
Add the wine, soy sauce, and oil. Crip carefully closed.
Bake for 10-15 minutes on baking sheets.
I serve this hot in the foil, but you can plate it more elegantly if you desire, using the liquid as a thin, delicious sauce.