Serves 4

1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh thyme
Salt and pepper
4 sea bass fillets or other firm white fish
16 thin fresh lemon slices
8 sprigs fresh thyme
8 large banana leaves, soaked in water to make them easier to work with
12 toothpicks (soak them in water)
1 tablespoon olive oil
4 cups assorted fresh vegetables (Cabbage,Onion)

Preheat the grill to low.

In a small mixing bowl, add the oil, lemon juice and thyme. Season with salt and pepper. Mix well. Season the fish with salt and pepper. Brush both sides of the fish with the lemon mixture. Lay the lemon slices and thyme over the top of each fish. Cross two of the banana leaves, forming a cross. Place the fish in the center of the leaves. Wrap the fish in the leaves, securing the fish with toothpicks. Place the fish pouches on the grill and cookfor 4 to 6 minutes on each side. To serve, place the fish in the center of each plate and remove the toothpicks.