Hey Guys. We are up to episode #8. This dish is special to us because it's the first dinner I ever made for Mo! Somewhere there is a picture of him sitting at my dinning room table with this dish. I made this before I ever really started cooking, crazy. I'm using frozen fish since we are working from the freezer and pantry. I don't like frozen fish. I've tried lots. I made us a frozen cod dish last week and while the flavors were great I just did not like the texture of the fish. The one frozen fish I do like (not love) is orange roughy. So if you are going to try this dish use fresh fish if you can or grab some frozen orange roughy and give it a try. It's not a fishy fish if you know what I mean! Stay safe and Let's Eat!!
Baked Fish in Lettuce Pouches-- Served With Sautéed Celery and Red Onion.
Baked Fish in Lettuce Pouches
Here is what you need:
4 large Romaine lettuce leaves
two large fish fillets or 4 small ones (orange roughy, sole, snapper)
1 medium size carrot, shredded
1 small zucchini, shredded
1 TBS fresh chopped dill and sprigs for garnish (can use 1 tsp dried)
1 TBS lemon zest plus lemon wedges for serving
salt and pepper to taste
Here is what You do:
Preheat oven to 400
Using a sharp paring knife very carefully trim the thick part of the ribs off the back of the lettuce leaves.
Blanch the leaves in boiling salted water for 30 seconds or until just wilted then transfer to a bowl of ice water. Carefully place the leaves on paper towels and spread out the leaves, rib side down, so they are completely flat.
In a bowl combine the carrot, zucchini, lemon zest and chopped dill. Season with salt and pepper.
If you are using 2 large fish fillets slice them in half lengthwise. Season lightly with salt and pepper.
Spread one quarter of the carrot/zucchini mixture over each fish fillet.Roll up the fillet or if it’s too thick fold it over. Place the fish in the center of a lettuce leaf. Fold the leaf’s edges over the fish to enclose it completely.Flip them over and place in a lightly oiled baking sheet.(All the folds should be on the bottom with just the smooth lettuce leaf on top.) Lightly brush the pouches with oil. Bake in the preheated oven for about 25 minutes, until fish is cooked through.Serve right away with Sautéed Celery and Red Onion.
Sautéed Celery and Red Onion
Here is what you need:
4 stalks celery, sliced at an angle (about 1/8 inch thick)
1 medium red onion, cut in half then sliced (about 1/8 inch thick)
1 tsp fennel seeds
1 tsp (or more ) balsamic or red wine vinegar
1 TBS olive oil
salt and pepper
Here is what you do:
Heat the oil in a large skillet. Sauté the celery, onion with fennel until crisp tender.Add in your vinegar and sauté one more minute.Season with salt and pepper and serve with your fish.