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Lettuce-wrapped Fish with Citrus Butter |
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| Serves 2 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
1 Cos or Romaine lettuce (you need 4 large outer leaves)
2 thick pieces white fish fillets, skinned
25g butter, soft
1 shallot, finely chopped
1 orange , zested and juiced
1 lemon, zested and juiced
1 lime, zested and juiced
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Bring a large pot of water to the boil and cook each
leaf for 1 minute, then lift it out and cool it in cold
water. Drain well.
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Lay two of the leaves on a
board and put another one on top of each, slightly
overlapping (you need to be able to wrap the fish
completely). Put a piece of fish in the middle of each and
season the top, then fold over the lettuce, making a
parcel (the lettuce should stick to itself – or use a
cocktail stick).
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Heat a little butter in a pan,
on a low heat, and cook the fish parcels over a low heat
for about 3 minutes on each side, or until the fish
parcels feel firm when you press them. Remove the pan from
the heat, cover with a lid and leave while you make the
citrus butter.
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Put a knob of butter into
another pan, tip in the shallot and fry for a few minutes.
Add all of the zest, 1 tbsp of the lemon and lime juices,
and 2 tbsp orange juice, then bubble everything together,
quickly, and season. Serve the fish with the citrus
butter.
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DAILY
DINNERS 
