| 1 | Place on a baking sheet and cook for 12 minutes or until fish is done! (depends on the fish) wing it. |
| 2 | ?cup herbed wine sauce (recipe follows) Preheat an oven to 350 degrees Cut parchment paper into 4 pieces about 10 to 12" square, same with foil, and i"m not sure about the banana leaves. |
| 3 | Any of these would surely work. |
| 4 | Place ?cup of the cooked rice in the middle of any of the above. |
| 5 | Top each serving with ?cup of zucchini strips, a piece of the fish, ?cup diced tomato and 3 thin strips of the chile. |
| 6 | Sprinkle a fourth of the chopped olives on each serving, and top with ?each of the fresh herbs. |
| 7 | Seal any of the above wrappings the best you can. |
| 8 | String, holding the parchment together with egg, etc. |
| 9 | Now........ |
| 10 | Herbed wine sauce 1 ?cups coarsely chopped onions 3 cloves garlic very finely chopped 1 tablespoon fresh thyme ?cup fresh chopped tarragon 1 cup dry white wine 3 tablespoon light virgin olive oil 2 thin strip of the chile Combine all the ingredients except the oil and the chile in a blender and puree. |
| 11 | Pour into a small saucepan and bring to boil over medium heat. |
| 12 | Reduce heat to low and simmer until the sauce is reduced by half. |
| 13 | Strain the reduced sauce, pressing all the liquid out. |
| 14 | Slowly whisk in the olive oil until smooth. |
| 15 | Chop the strip of chile very tiny and add to the sauce. |
| 16 | (sauce could be made ahead and reheated just before serving) to serve, place each packet on a plate, open the packet and put 3 tablspoons of the sauce over the top |
