Fish Baked In Lettuce Packets Recipes

ITALIAN FISH AND VEGGIE POCKETS

Steps:

• Special equipment: 4 large sheets of aluminum foil or parchment paper
• Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
• Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
• Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
• Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

TUSCAN FISH PACKETS

Steps:

• Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE

Steps:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
• While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

FISH BAKED IN LETTUCE POCKETS

Steps:

• Heat oven to 400°F. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
• Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with butter.
• Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

FISH BAKED IN LETTUCE POCKETS

Steps:

• Heat oven to 400 . Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
• Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with margarine.
• Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

GARDEN FISH PACKETS

Steps:

• Drizzle the butter over eight pieces of heavy-duty foil (about 18x12 in.). Cut fish into eight portions; place one portion on each piece of foil. Sprinkle all with seasoned salt and lemon-pepper. Top with vegetables and cheese. , Loosely wrap foil around fish; seal top and sides. Place in two ungreased 15x10x1-in. baking pan. Bake at 350° for 23-25 minutes or until fish flakes easily with a fork. Carefully open foil; transfer fish and vegetables to serving plates.

FISH BAKED IN FOIL WITH LEEKS AND CARROTS

Steps:

• Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together.
• Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary).
• Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.

FISH BAKED IN LETTUCE PACKETS

Steps:

• Heat oven to 400°F.
• Place a few lettuce leaves at a time in hot water.
• Let stand 1-2 minutes or until wilted; drain.
• Mound a portion of carrot and zucchini near stem end of each lettuce leaf.
• Place 1 piece fish on vegetables.
• Sprinkle with marjoram, salt and pepper.
• Dot with margarine.
• Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13X9X2. (Vegetables should be on top of fish).
• Cover and bake 25-30 minutes or until fish is done.