Peter's Principles - Recipes
Baked Fish in Lettuce Leaves
Ingredients:
1 head romaine lettuce
1 1/2 pounds fish fillets * see note
1 cup fresh parsley - finely chopped
1 cup chopped onions
1 carrot - grated
1/2 cup white wine
black pepper - to taste
Preparation:
- Arrange spinach leaves and grapefruit sections on serving plates and top with crumbles of bleu cheese and pecans. Delicious served with Raspberry vinaigrette dressing.
- Remove and wash 8-10 large leaves from the romaine lettuce or use other green lettuce leaves.
- Line the bottom and sides of a baking dish with leaves, allowing the leaves to hang over edge of dish.
- Place 1 fillet into dish; cover with onion, carrot and parsley. Sprinkle with black pepper.
- Place the second fillet on top of the first. Fold the ends of the lettuce leaves over top fillet.
- Add wine to the dish. Cover dish tightly with foil and bake for 15 minutes in preheated 400-degree oven.
Remove foil, fold back the lettuce leaves and serve immediately. Serve the lettuce leaves also if you wish.
As always, enjoy!
Note:Use sole, flounder, or red snapper for this recipe. You will need 2 fillets of 3/4 pound each, and about 3/4-inch thick.