Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           rice or couscous -- cooked
   4      sheets        parchment paper -- foil
                        or -- banana leaves
   2      small         zucchini -- matchstick strips
   1                    chile poblano or
                        -- pasilla chiles -- in thin strips
                        -- roasted -- peeled, and seeded
   1      pound         boneless firm white fish --
          in             -- ¥
   4      pieces        
   4      medium        tomatoes -- peeled, diced
  10                    black olives -- finely chopped
   1      teaspoon      chopped fresh basil
                        thyme -- tarragon
                        parsley -- and green onion
                        tops
   1                    egg -- if using parchment
                        paper -- to seal edges

Preparation:

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