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Baked Fish in a Bag

Yield: 4

Cooking Time: 20

Difficulty: Easy

4 Pieces Parchment Paper, cut into a large heart shape
4 pieces Banana Leaf, cut into a rectangle roughly the same as the fillet (optional)
4 fillets Snapper, 4-6 ounces
1 Red or Orange Bell Pepper, julienne
1 Carrot, julienne
½ cup Coconut Milk
2 tablespoons Lemon Zest
1 Lemon, juiced
1 teaspoon Fresh Culantro leaves, chopped
Salt and Pepper
1 Orange, sliced

Preheat oven to 350ºF.
Pull off a piece of parchment paper that is about 6 inches wide. Fold it half and then cut out half of a heart.
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.
In a small bowl mix together the coconut milk, lemon zest, lemon juice, and culantro leaves. Spoon about 2 tablespoons over the fish.
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.
Repeat these steps for each of the fish fillets.
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.