6 sea bass fillets 1 pinch salt to taste 1 pinch pepper to taste 3 fresh corn ears, husk and silk removed, halved 2 zucchini, cut into 1/4-inch slices 2 tablespoons fresh ginger root, minced 2 tablespoons garlic, minced 8 ounces sliced water chestnuts, drained 1 1/2 cups snow peas, trimmed, cut in half 6 green onions, sliced thinly 1 1/2 cups mushrooms, sliced 3/4 cup prepared teriyaki sauce 6 (18-inch) aluminum foil pieces 

Preheat oven to 375 degrees. Season fish with salt and pepper. In the center of each piece of aluminum foil, place one piece of fish, 1/2 ear of corn, 3 to 4 slices of zucchini, 1 teaspoon minced ginger, 1 teaspoon minced garlic, 1 tablespoon water chestnuts, 1/4 cup snow peas, 1 sliced green onion, 1/4 cup sliced mushrooms, and top with 2 tablespoons teriyaki sauce. Bring up long ends of foil and tightly fold towards fish. Repeat process with sides to make a tight seal. Place all 6 "packages" on a cookie sheet and bake for 20 minutes or until vegetables are tender and fish is flaky.Serves 6.