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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