Ingredients
- 4 lg. romain lettuc leaves
- 3 carrots, shredded..aout 1 cup
- 1 small zucchini, shredded. about 3/4 cup.
- 1 Tbsp. snipped fresh dill, or 1/2 tsp. dried, but, fresh is better
- salt and pepper to taste
- 4 thin fish filets--orange roughy, sole or red snapper.
- lemon slices
Preparation
Step 1
Preheat oven to 400 degrees. Using a knfe, trim the ribs off the back of the lettuce leaves, then blanch the leaves in boiling water for about 30 seconds.
Place leaves in a bowl of cold water to cool then pat dry. You can always blanch a few more leaves. sometimes one is not enough to completely wrap around the fish.
In a bowl, mix together carrots, zuccini, dill, salt and pepper. Spread one quarter of the mixture over each fish fillet.
Then, starting with short end, roll up the fillet. Place the rolled up fillet in the center of a lettuc leaf and wrap the lettuc leaf about the fillet to enclose it completely.
Place the lettuce packages, stem side down on a lightly oiled baking sheet.
Cover with aluminum foil, and bake for 25 minutes in the center rack. Serve with lemon slices and sprigs of fresh dill for garnish.