Preheat the oven to 220°C. Divide the ingredients into 4 portions. Wash the fish fillets and sprinkle with lime juice, salt and pepper. Thinly slice the zucchini and spread 1/4 of each at the bottom of an aluminum foil boat. Cut the peach into wedges and place on top. Sprinkle with fresh thyme, salt and pepper. Place the fish on top, cover with a few lime slices and the remaining thyme sprigs. Pour a dash of dry white wine on top. Close the aluminum boat and cook in the oven for 15 minutes.
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