White Fish with Artichokes and Tomatoes

I decided to try a fish in foil packet for dinner this night. The recipe is inspired by Giada from “Everyday Italian” on the Food network.
I found these great fresh vacuum sealed artichoke hearts in the produce section of my grocery store and I had to find something for them. The recipe sounded perfect and a great way to use the rest of the cherry tomatoes from the other night!
I used tilapida for the fish but halibut or any other whit fish would work just as well.

White Fish with Artichokes and Tomatoes

4 fillets of white fish (deboned; skin removed)
15 cherry tomatoes, halved
8 oz. artichoke hearts (canned, frozen or fresh)
1 clove garlic, minced
1/2 C chicken broth
generous tablespoon of thyme
salt and pepper
shot or two of white wine

Preheat oven to 400 degrees.

Combine all ingredients but wine in large bowl. Spread out 4 sheets of heavy duty aluminum foil. Place veggies in center of sheet (divided evenly per sheet). Place fish over veggies and fold up sides. Pour a bit of wine on each serving. Seal up and cook for approximately 18-20 minutes (depending on thickness of fish).
Open packets carefully and place fish and veggies on plate. You can pour the remaining juices over the fish.