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Prep 15min
Total45min
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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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Steps
1
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.
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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
135
Calories from Fat
45
Total Fat
5 g
Saturated Fat
3 g
Cholesterol
70 mg
Sodium
125 mg
Potassium
410 mg
Total Carbohydrate
2 g
Dietary Fiber
1 g
Protein
22 g
% Daily Value*:
Vitamin A
36%
36%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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