Herbed Fish Wrapped in Lettuce

Herbed Fish Wrapped in Lettuce

New Media Publishing

Provided by: Ruth Cousineau

25 mins total 10 mins prep Full Screen

Servings

Lettuce holds in the fish's natural moisture while the herbs bring an herbal perfume in this easy but elegant dish. Don’t worry if the lettuce doesn’t wrap the fish neatly, it will shrink-wrap during baking. Serve with boiled potatoes.

Ingredients

• 3 tablespoons unsalted butter, softened
• 2 tablespoons chopped mixed fresh tarragon and/or parsley
• 1 tablespoon chopped shallots
• 4 6-ounce white fish fillets, such as flounder, sole or tilapia
• 4 large green or red leaf lettuce leaves, center rib discarded

Directions

• Preheat oven to 450°F with rack in middle.
• Mash together butter, herbs, and shallots. Spread 1 Tbsp butter mixture on bottom of a 1 1/2-quart shallow baking dish.
• Season fish with ½ tsp salt and ¼ tsp pepper Divide remaining butter mixture and spread on fillet, then roll up. Place 1 fillet on a lettuce leaf, then tuck leaf around fish to enclose fish and place in baking dish. Cover dish tightly with foil and bake until fish is cooked through, about 15 minutes.

• Filed under:
• Seafood,
• Vegetable,
• Fish,
• Tilapia,
• American,
• French,
• Baking,
• Easy,
• One-Dish,
• 30 Minute,
• 10 Minute,
• Quick,
• Healthy,
• Main Dish,
• Dinner,
• Lunch,
• Spring,
• Summer,
• Mother's Day

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