Fish Baked in Lettuce Pockets

Fish Baked in Lettuce Pockets

This low-fat, deliciously presented seafood dish is a keeper!

Prep Time



Total Time






large lettuce leaves or 12 small lettuce leaves
medium carrot, shredded
small zucchini, shredded
1 1/2
pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces
teaspoon dried marjoram leaves
Salt and pepper to taste
tablespoons butter or margarine
  1. Heat oven to 400ºF. Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
  2. 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.
  3. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Marjoram is a cousin to oregano, and you can easily use one in place of the other. Because oregano is not as strongly flavored as marjoram, add more oregano to taste, if you’d like.
Don’t feel like shredding carrots? Use about 1/4 cup shredded carrots found in the produce section next to bags of salad mixes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 135
    • (Calories from Fat 45 ),
  • Total Fat 5 g
    • (Saturated Fat 3 g,),
  • Cholesterol 70 mg;
  • Sodium 125 mg;
  • Total Carbohydrate 2 g
    • (Dietary Fiber 1 g,
  • Protein 22 g;
Percent Daily Value*:
    • 3 Very Lean Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.