Directions:

1. Preheat oven to 350ºF.
2. Pull off a piece of parchment paper that is about 6 inches wide. Fold it half and then cut out half of a heart.
3. Open the parchment paper so that you see the full shape of the heart. On the right side of the heart shape put a piece of banana leaf. On top of the banana leaf, place the bell peppers and carrots to make a bed for the snapper. Finally, place snapper on top of the vegetables.
4. In a small bowl mix together the coconut milk, lemon zest, lemon juice, and culantro leaves. Spoon about 2 tablespoons over the fish.
5. Close the parchment paper to form half of a heart. Crimp the edges closed by tightly folding the edges together to create a closed seal.
6. Repeat these steps for each of the fish fillets.
7. Lay out all of the parcels of fish on a baking tray. Bake in preheated oven for 20 minutes. When opening be careful with steam that would build up into the closed parchment.