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Fish Baked In Lettuce Leaves

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CATEGORY CUISINE TAG YIELD
Seafood Dinner, Main dishes 4 Servings

INGREDIENTS

1 Head romaine lettuce
1 1/2 lb Fish fillets, * see note
1 c Fresh parsley, finely
Chopped
1 c Chopped onions
1 Carrot, grated
1/2 c White wine
Black pepper, to taste

INSTRUCTIONS

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.    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. 2.  Place 1 fillet into
dish; cover with onion, carrot and parsley or  chervil. 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. 3.
Cover dish tightly with foil and bake for 15  minutes in preheated
400-degree oven. 4. Remove foil, fold back the  lettuce leaves and
serve immediately. Serve the lettuce leaves also  if you wish. Recipe
By     : Jo Anne Merrill  From:                                 Date:
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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