400g can Val Verde Peeled Tomatoes, 1/3 cup white wine, ¼ cup olive oil, 1 clove garlic, finely chopped, ¼ cup shredded basil leaves, sea salt and freshly ground pepper, to taste, 2 medium zucchini, thinly sliced, 4 (approx. 200g) firm white fleshed fish fillets eg. Ling, 1/3 cup chopped walnuts, toasted, crusty bread, to serve
Combine the tomatoes (broken slightly with a wooden spoon), white wine, oil, garlic, basil and season to taste.
Cut 4 x 40cm lengths of baking paper. Place a quarter of the zucchini slices in the centre of one sheet. Top with one piece of fish and season to taste. Spoon over a quarter of the tomato mixture. Bring the short sides of the paper up to meet in the middle, fold over several times to secure. Twist in both ends to secure and form a parcel. Repeat the process for the remaining 3 fillets. Place parcels on a baking tray.
Bake at 200°C (180°C fan forced) for 15-20 minutes or until fish is cooked through. Remove bag from oven and stand 2-3 minutes before carefully opening the bag. Sprinkle with walnuts and serve with bread.