2 fish fillets
2 sheets vegetable parchment paper (can often get it at the fishmonger’s)
Olive oil
4 (4 to 5) sun-dried tomatoes (yes, I know they’re trendy? use 'em anyway)
2 teaspoons garlic and/or scallions
Fresh ginger, optional
Salt & pepper

  1. Preheat oven to 425ºF. Put the dried tomatoes in very hot water.

  2. Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Spread a little oil (1-2 teaspoons) on one side, near the crease, in a spot big enough to cover the fish. Place one fillet on this spot of olive oil.

  3. Chop up the scallions very fine and put about 1 tablespoon on the fish (or about one clove of garlic finely chopped). Coarsely chop the tomatoes and put about 2 tomatoes on the fillet. Sprinkle with salt and pepper. If you have some ginger, chop it up and sprinkle about 1/2 teaspoon on the fillet.

  4. Now comes the only hard part: closing the parchment. Fold it up and around the fish, crimping along the edge. It’s not too bad. Place on the cookie sheet when done. Repeat for other fillet/s.

  5. Place cookie sheet/s in the oven and cook for about 10-12 minutes, or until the parchment is golden brown. When you open them up, remember, they’ve been steaming inside, so watch your hands.