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Add a photoServings: 4
Ingredients
- 1 head romaine lettuce
- 1 1/2 lb Fish fillets -- * see note
- 1 c. Fresh parsley -- finely Minced
- 1 c. Minced onions
- 1 x Carrot -- grated
- 1/2 c. White wine Black pepper -- to taste
Directions
- * Use sole, flounder, or possibly red snapper for this recipe. You will need 2 fillets of 3/4 lb. each, and about 3/4-inch thick.
- 1. Remove and wash 8-10 large leaves from the romaine lettuce or possibly 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 possibly 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 in wine to the dish.
- 3. Cover dish tightly with foil and bake for 15 min in preheated 400-degree oven.
- 4. Remove foil, fold back the lettuce leaves and serve immediately. Serve the lettuce leaves also if you wish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 38 | 17% |
| Total Fat 4.28g | 5% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 163mg | 7% |
| Potassium 784mg | 22% |
| Total Carbs 6.41g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.54g | 2% |
| Protein 31.62g | 51% |
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