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1
Preheat the oven to 350F.
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2
Lay 4 pieces of aluminum foil on the counter, each approximately 14 x 12 inches.
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3
Distribute the carrot, zucchini, and yellow squash matchsticks near the centers of each piece of foil.
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4
Scatter the sliced mushrooms and garlic over the vegetables.
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5
Generously season with salt and pepper.
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6
Season each snapper fillet with salt and pepper and put one on top of each pile of vegetables.
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7
Place 3 slices of tomato on each fillet.
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8
Drizzle each portion with 2 tablespoons olive oil and sprinkle with thyme.
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9
Bring the 2 longer sides of the foil together over the fish and seal the edges by folding them over, as you would wrap a sandwich or fold a letter.
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10
Tuck the sides in, folding them together once or twice to form an airtight seal.
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11
Make sure there is some room for air to circulate in the packets and that theyre not bursting at the seams.
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12
Transfer the packets to 2 baking pans large enough to hold them in a single layer or a rimmed baking sheet and bake for about 25 minutes, or until the fish is cooked through and the vegetables are tender.
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13
Check one packet by unwrapping it very carefully; the escaping steam will be hot.
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14
Put a packet on each plate and warn everyone to open them with great care because the steam is very hot.
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15
Or, open them before serving, transferring the contents to individual shallow bowls or a serving platter.
