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In a skillet, melt the butter, add garlic, onion and chile and sauté until onion is transparent. Add wine and fish stock and cook until slightly reduced.
Line each of four individual baking dishes with heavy-duty aluminum foil, enough so foil will overlap the fish on all sides when placed in the dish.
Place two hoja santa leaves on each piece of foil. Place the fish on the leaves and fold the leaves over to enclose the fish. Pinch the corners of the foil together so that no liquid will escape. Pour equal amounts of the liquid from the skillet over each fish filet, and fold the aluminum foil over the fish, to make a sealed "tent."
Bake for 20 minutes. Pierce the foil near the top to release steam. Fold top of foil back and serve filets in foil on individual baking dishes.
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