| 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.
1. 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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