Set oven to 400F.
Add ingredients for marinade to a blender or food processor and process until smooth – season to taste with sea salt & pepper.
Add the fish to a bowl and pour half of the marinade over the fish and marinate (in the fridge) for 15 – 20 minutes.
If you use banana leaves, place them in a sink and add boiling water to soak them for 15 – 20 minutes to soften.
Once they are foldable, cut off the tough, fibrous lining at the top of the banana leaf. Add a 1/2 cup of cooked rice on top of the banana leaf, add 2 lemon slices on top of the rice, then the fish and then a 1 – 2 more spoon fulls of the marinade/sauce. Fold in the sides and secure with cooking twine or the lining from the banana leaf.
Alternatively, tear off a large sheet of parchment paper, about 16.5”x22” then fold in half. Trim the edges and make them round so that when you unfold it, it resembles a heart. Open up the parchment and in the center along the crease, add a 1/2 cup of cooked rice on top of the banana leaf, add 2 lemon slices on top of the rice, then the fish and then a 1 – 2 more spoonfuls of the marinade/sauce. Fold the parchment closed, then roll the edges closed along side the rounded edges so that it is sealed.
Place the wrapped fish and rice on a baking sheet and bake for 15 – 20 minutes at 400F/204C.
When you’re ready to enjoy, unwrap, garnish and enjoy!