PREPARATION:

1. Preheat the oven to 425 degrees F.
2. Lay as many banana leaves as necessary in an overlapping pattern on a clean work surface to form a 24-inch by 24-inch square. Split lemon grass in half lengthwise. Lay across the lower third of the banana leaves then lay 4 slices of mandarin oranges on top of lemon grass, place half of the thyme sprigs over the orange slices. Season the fish inside and out with 3 teaspoons of the salt and the white pepper. Lay the fish over the oranges. Place 4 slices of orange and all remaining thyme sprigs inside the cavity of the fish. Lay the remaining 4 slices of oranges across the top of the fish as well as the onions and bell peppers. Season the onions and bell peppers with the remaining teaspoon of salt and drizzle with olive oil. Fold the bottom edge of the banana leaves up and over the fish and roll upwards to cover the seam. Fold the edges of the banana leaves in towards the center on both sides, then continue to roll the fish up until completely enclosed in a tight banana leaf pouch.
3. Lay the fish inside a roasting pan, seam side down, and place in the oven. Cook the fish until the flesh flakes, about 25 to 35 minutes. Remove the fish from the oven and carefully unwrap it. Discard the orange slices and thyme before serving the fish.

   Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. From the A Winning Combo episode of Emeril Green.