Cod with Tomato-Basil Salsa Parchment Pack

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8 ounces cherry tomatoes, quartered (about 2 cups)

2 teaspoons capers, rinsed and roughly chopped

4 tablespoons extra-virgin olive oil

1 teaspoon freshly grated lemon zest, plus 1 tablespoon juice

2 teaspoons minced shallot

2 tablespoons chopped fresh basil leaves

Kosher salt and freshly ground black pepper

1 1/2 cups fresh or frozen corn kernels (thawed if frozen)

8 ounces thin green beans, trimmed and cut into 1-inch pieces on the bias

4 skinless cod fillets (6 ounces each)

2 tablespoons unsalted butter, cut into small pieces

2 tablespoons dry white wine