2 fish fillets
2 sheets of parchment paper
4 or 5 sun-dried tomatoes (not packed in oil)
2 tsp. garlic and/or scallions
Fresh ginger (optional)
Pepper

Preheat oven to 425 F. Put the dried tomatoes in very hot water. Wash the fillets off and put aside. Take a piece of parchment paper, fold in half and place open on the counter top. Place one fillet in the center of the paper. Chop up the scallions very finely and put about 1 T. 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 pepper. If you have some ginger, chop it up and sprinkle about 1/2 tsp. on the fillet. Now comes the only hard part: closing the parchment. Fold it up and around the fish, crimping along the edge. Place on the cookie sheet when done. Repeat for other fillet/s. Place cookie sheet/s into 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.