Foil-Packet Peruvian Fish with Peppers and Tomatoes

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2 bell peppers (any color), thinly sliced

1 small red onion, thinly sliced lengthwise

1 Fresno chile pepper, halved lengthwise and sliced

8 thyme sprigs

1 cup orange cherry tomatoes

5 tablespoons extra-virgin olive oil

Kosher salt

1/2 cup apple cider vinegar

4 6-ounce skinless mild white fish fillets, such as striped bass