Coconut Cod in Parchment Paper

In a food processor, combine the coconut milk, cilantro, lemongrass, garlic, ginger, lime juice and a pinch of salt and pepper. Pulse until combined.

Place the fish in a shallow dish and pour the marinade over the fillets. Cover the dish with some plastic wrap and let it sit for about 30 minutes.

In the meantime, cook your rice in a rice cooker or using your favorite stove top method, according to package instructions for your preferred method.

Preheat oven to 350 F.

Now, take 4 large pieces of parchment paper. Fold each in half and cut a half heart. Toss the excess paper, and open up the paper and you have a heart! Just like in grade school, ‘member?

Now, place a fillet in the center of one of the heart halves. Drizzle a little of the marinade over the fish and place a few bell pepper strips on top. Lightly brush the paper edge with the egg wash and pull the other heart half over. Crimp the paper closed. To do this, you’ll just make a tiny fold at one end, and keep folding over each fold. Or just crimp it the best you can.

Repeat with the remaining fish.

Place all 4 packets on a rimmed baking sheet, and bake for 15 to 20 minutes in a 350 F oven.

You’ll probably have a few tablespoons of the marinade leftover. So pour it into a small saucepan and simmer it until it lightly boils. Then add it to the cooked brown rice! Oh man just smell that. Coconut brown rice. Yesh.

Serve the fish garnished with more cilantro and alongside the rice, or on top!