Preheat oven to 400 degress Fahrenheit.

Thinly slice 1 ½ lemons, and cut the remaining half lemon into 4 wedges.

Use a vegetable peeler to make ribbons out of the zucchini (this will ensure the zucchini cooks in the same amount of time as the fish).

Husk corn, and cut kernels off the cob.

Cut 4 pieces of aluminum foil double the size of your fillets.

Rinse tilapia fillets and pat dry.

Divide the zucchini ribbons and corn between the 4 pieces of foil.

Top each with 1 tilapia fillet, 1 tablespoon butter, 1 tablespoon white wine, and 2-3 slices of lemon.

Sprinkle each fillet with salt and pepper, and divide chopped basil between pouches.

With foil in front of you horizontally, bring up the two long sides and fold together tightly, leaving a little bit of space between foil and fish. Then fold up the two remaining sides to make a tight seal.

Place foil pouches on a sheet pan with the foil seam-side up, and bake until fish is tender and flaky, about 12-15 minutes.

Being careful of steam, open the pouch gently and serve with lemon wedges.