This is a fantastic way to cook fish and the best thing about it is that you can use any fish variety. This recipe calls for baking, which guarantees a juicy dish with a lot of flavor for a midweek meal. Even if you are not fish people, yet you will really like this!

Ingredients

• 1 1/2 lbs fish fillets
• 2 cups wild rice (cooked)
  
• 1 rock samphire
  
• 8 dried tomatoes in oil
  
•  Juice and zest of 1 lemon
  
• 2 cloves of garlic
  
•  Butter
  
• Salt, freshly ground black pepper

Preparation

1. Preheat oven to 390 °F (200° C).
2. Chop garlic.
3. Cut off samphire stems. Cut the rock into medium cubes.
4. Melt butter in a pan and fry samphire with garlic. Sprinkle with salt and lemon juice. Fry for about 7 minutes stirring occasionally.
5. Slice tomatoes into thin strips and sprinkle with lemon juice.
6. Combine tomatoes, samphire and rice. Sprinkle with salt, pepper and lemon zest.
7. Take 4 sheets of parchment. Put ¼ rice mixture into the center of each sheet and top with fish. Sprinkle with lemon juice, salt and pepper. Wrap each portion.
8. Bake for 11–12 minutes and serve hot.