Peel and chop the onion and garlic. Peel and slice the carrot. Wash, seed, and dice the green bell pepper.

Sauté the vegetables with olive oil, curry powder, and turmeric for 5 minutes.

Add the rice and stir for 3 minutes.

Pour in the coconut milk and 1/3 cup water (about 100 ml). Season with salt and pepper. Bring to a boil, then cover and cook the rice for about 12 to 15 minutes.

Meanwhile, prepare 2 large rectangles of parchment paper to make folding easier.

Preheat the oven to 350°F (180°C).

Depending on your choice of fish, use the whole fillet or cut the tail into cubes (remove the skin).

To assemble: Place the rice and vegetable mixture in the center of the parchment paper, leaving enough space on the sides.

Place the fish on top, then season with salt and pepper.

Close the papillote by folding the two sheets together and rolling the edges until they reach the food. Seal the ends by twisting or tying with kitchen twine.

Bake for about 5 to 7 minutes for fresh fish pieces. (Bake for 10 minutes if using frozen fish, or about 15 minutes for a whole fish.)

When done, open the papillote carefully without unsealing the ends. Watch out for escaping steam to avoid burns.

Sprinkle with parsley and serve immediately.