Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Head romaine lettuce
1 1/2 lb Fish fillets -- * see note
1 c Fresh parsley -- finely
Chopped
1 c Chopped onions
1 Carrot -- grated
1/2 c White wine
Black pepper -- to taste

* Use sole, flounder, or red snapper for this recipe. You will need 2
fillets of 3/4 pound each, and about 3/4-inch thick.

1. Remove and wash 8-10 large leaves from the romaine lettuce or use
other green lettuce leaves. Line the bottom and sides of a baking
dish with leaves, allowing the leaves to hang over edge of dish. 2.
Place 1 fillet into dish; cover with onion, carrot and parsley or
chervil. Sprinkle with black pepper. Place the second fillet on top
of the first. Fold the ends of the lettuce leaves over top fillet.
Add wine to the dish. 3. Cover dish tightly with foil and bake for 15
minutes in preheated 400-degree oven. 4. Remove foil, fold back the
lettuce leaves and serve immediately. Serve the lettuce leaves also
if you wish.

Recipe By : Jo Anne Merrill

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