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1
Bring a large stockpot of water to boil and add 2 tablespoons of salt.
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2
Set up an ice bath.
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3
Cook the broccoli rabe in boiling water until it is bright green and tender, about 4 minutes.
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4
Drain, cool in the ice bath, and drain again.
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5
Set aside.
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6
Preheat oven to 375 degrees F.
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7
Lay out 4 (12-inch) pieces of foil out on a counter.
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8
Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste.
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9
Drizzle with 1 tablespoon of oil and a splash of vinegar.
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10
Divide the vegetables between each sheet of foil, making a small mound.
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11
Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables.
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12
Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely.
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13
Put the pouches on a sheet pan and cook in the oven for 9 minutes.
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14
Turn the package over halfway through.
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15
While the fish cooks, saute the broccoli rabe in a large saute pan with 2 tablespoons of olive oil until it is hot throughout.
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16
Season with salt and pepper, to taste.
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17
To serve, put the pouches on each of four plates and open them at the table.
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18
Garnish with basil sprigs and pass the broccoli rabe.
