• Preheat oven to 400°F. Cut 4 pieces of parchment into 11- x 15-inch rectangles; fold each one in half. Place fillet on top of each parchment piece; season with salt and pepper. Drizzle with wine and olive oil. Top each with lemon slice and tarragon sprig. Fold paper over fish, crimping edge and twisting to seal.
• Transfer packets to baking sheet; bake for 12 to 15 minutes or until fish flakes easily. Remove from oven; let stand for 5 minutes.
• Fresh Fennel Salad: Meanwhile, cut both ends away from grapefruit. Using sharp knife, remove peel and outer membrane. Cut between membranes to release segments. Working over a bowl, squeeze remaining membrane to release juices (you should have about 1/4 cup). Whisk together grapefruit juice, olive oil, vinegar, honey, salt and pepper.
• In large bowl, combine fennel, onion and arugula; toss with olive oil dressing until well combined. Serve with tilapia.

Tip: To serve tilapia, cut or tear open packet, being careful to avoid escaping steam.