Fish Baked in Lettuce Pockets

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

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( 16 Ratings)

16 Ratings

5 Stars 31%

4 Stars 25%

3 Stars 25%

2 Stars 12%

1 Stars

Member Reviews ( 4 )

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Prep Time 15 min
Total Time 45 min
Servings 0

Ingredients

6: large lettuce leaves or 12 small lettuce leaves

1: medium carrot, shredded

1: small zucchini, shredded

1 1/2: pounds fresh or frozen (thawed) fish fillets, cut into 6 serving pieces

1: teaspoon dried marjoram leaves

: Salt and pepper to taste

2: tablespoons butter or margarine

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.