SERVES THREE (420 calories per serving)
14 oz rockfish, raw
1 large red bell paper, thinly sliced
2 green onions, thinly sliced on an angle
1 clove garlic, peeled and thinly sliced
1 tsp grated ginger
1/2 tsp orange zest
3 T coconut oil, melted (can use microwave for 20 seconds)
2 cups cooked brown rice (white rice in picture)
For The Sauce:
1 T tamari
1 T sweet chili sauce
1/2 T rice vinegar
1/2 tsp sriracha sauce
INSTRUCTIONS
Preheat Oven to 420°. Get the rice going first so it can cook while you are preparing the fish. Rinse and pat the fish dry with paper towels. Set aside. Prepare the pepper, onion, garlic, ginger, and zest and set aside. In a small dish, add the soy sauce, sweet chili sauce, rice vinegar, and sriracha sauce. Line a baking sheet with parchment paper, set aside. Cut 3 pieces of parchment for the fish pockets.
Place fish fillets in the middle of one piece of parchment. Drizzle with a tiny amount of coocnut oil and rub it over the fillets. Take the zest and grated ginger and rub into the fillets, dispersing it as evenly as possible. Spread the sliced garlic over the top. Layer the peppers and onions over the top. Stir the sauce well and drizzle it over the fillets.
Place another piece of parchment over the top of the fish, joining the long edges together by folding them over. Continue rolling the sides and pressing along the edge with your fingernail or the handle of a butter knife until there is a sharp edge and the folded parchment reaches the fish. Then roll the short edges the same way until it is completely folded and sealed. Place both pockets on the parchment lined baking sheet.
Bake for 10-12 minutes. While the fish is baking, toss the salad with the dressing.
Remove the pockets from the oven. Carefully slit open the top and pull apart. Be very careful, the steam from the fish is very hot.
Watch: How to Seal a Parchment Paper Packet: