www.wholefoodmarket.com/salud

Fish in Parchment

1 cup julienned fennel bulb

1 cup julienned leeks, white part only

1 cup julienned carrots

1 cup julienned snow peas

2 cups cooked rice

1 teaspoon ground coriander

4 fish fillets (sea bass, halibut, or cod, pretty much anything)

1 tablespoon dry white wine

Salt and pepper

Preheat oven to 400 degrees.

Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Lay rice, fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with salt, pepper, and coriander. Lay fish on top of vegetables and season with remaining salt, pepper and coriander. Sprinkle with white wine and drizzle with olive oil. Fold the other side of the paper over fish and starting at top of one side, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Repeat with remaining parchment and fish. Place on a sheet tray and place in preheated oven for 15 to 20 minutes. Remove from oven and serve immediately.

ORIGINAL:

Brown Rice

Fennel

Shredded Carrots

Snow Peas

Leeks

Garlic

Coriander

White Wine

Salt & Pepper

ASIAN:

Jasmine Rice

Baby Bok Choy

Snow Peas

Red Peppers

Scallions

Ginger

Garlic

Mirin

Hoisin Sauce

SOUTHWEST:

Mexican Rice

Black Beans

Peppers

Onions

Cumin

Garlic

Light beer

After cooking:

Salsa, guacamole, sour cream, cilantro