Preheat the oven to 200°C or 180°C Fan.
Cut two 40cm squares of baking paper and two matching squares of foil.
Layer one sheet of baking paper on top of each foil square.
Sauté the fennel and onion in oil until softened and season with salt and pepper.
Divide the vegetables between the paper squares and top with tomato and fish fillets.
Drizzle with oil and lemon juice, then sprinkle with dill and capers.
Fold the edges of the parcels upward, leaving a small opening at the top.
Pour approximately 45ml of white wine into each parcel and seal them loosely.
Place the parcels on a tray and bake for 12 to 14 minutes.
Serve the parcels closed on individual plates.