Wednesday, May 29, 2013

Lettuce Wrapped Fish with Herb Butter and Roasted Golden Beets

In my hunt for a non-salad use for lettuce, I came across the idea of using it as a wrap for fish. The lettuce holds in the fish's natural moisture during baking and traps the aroma of the herbs until you cut into the little packet. It is definitely a neat cooking method and the fish turns out moist and very flavorful.

As for the golden beets, a simple roasted preparation seemed the best way to enjoy their sweet, earthy flavor, and a nice compliment to the milder flavors of the fish.  For those who have never used golden beets, you don't have to worry about them staining your hands (and cutting board, clothes, counter top...) as red beets would.

Share contents used:
Red leaf lettuce
Scallion and parsley (from week 2, still good!)
Golden Beets

Roasted Golden Beets
2 cups golden beets, peeled and cut to a half inch dice
1 tsp olive oil
Salt and pepper

Toss the beets, oil, salt and pepper together until coated.  Spread on a baking sheet and roast in a 400°F oven until starting to brown (15-20 minutes).

Lettuce Wrapped Fish with Herb Butter
3 tablespoons salted butter, softened
1 tbs chopped fresh parsley
1 tbs chopped fresh sage
1 tbs chopped scallion (green part only)
4 6-ounce tilapia fillets (flounder or sole will work as well)
4 large red leaf lettuce leaves, washed and dried, center rib cut out

Preheat oven to 400°F

Mash together butter, herbs, and scallions. Spread 1 Tbsp butter mixture on bottom of a 1 1/2-quart
shallow baking dish.

Season fish with salt and pepper. Divide remaining butter mixture and spread on each fillet. Fold or roll the fillet so it roughly fits a 3x3x1 inch box.  Thick fillets that won't fold can be cut and stacked.  Place 1 fillet on a lettuce leaf, then tuck leaf around fish to enclose fish and place in baking dish.

Cover dish tightly with foil and bake until fish is cooked through, about 15 minutes.  Serve immediately with the roasted golden beets and a side of jasmine rice.

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