In a bowl, combine the vegetables, chickpeas, parsley and oil. Season with salt and pepper.
Place 1/4 of the vegetable mixture in the centre of each piece of aluminum foil. Place the fish on the vegetables. Sprinkle with coriander and fennel fronds. Season with salt and pepper. Fold up and crimp together the edges of the foil, leaving an opening at the top. Pour 1/4 of the wine and lemon juice into each packet. Close and crimp the opening.
Grill for about 15 minutes.
Serve with rice.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.