Romaine-Wrapped Halibut
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (softened)2 tbsps
Shallot (finely chopped)Directions:
1
Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter
2
Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon
3
Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper
4
Sprinkle dish with remaining juice
5
Cook lettuce in a large pot of salted boiling water 1 minute
6
Immediately transfer with tongs to a bowl of ice water to cool
7
Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact
8
Spread out 1 lettuce leaf lengthwise on a work surface
9
Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary)
10
Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce
11
Spread top of fish with one fourth of shallot butter
12
Wrap lettuce over fish to form a packet (don’t worry if ends aren’t covered by lettuce) and transfer to baking dish
13
Make 3 more packets in same manner, arranging them close together in baking dish
14
Top each packet with a lemon slice
15
Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil
16
Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish
17
Serve with pan juices poured over packets
18
Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter
19
Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon
20
Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper
21
Sprinkle dish with remaining juice
22
Cook lettuce in a large pot of salted boiling water 1 minute
23
Immediately transfer with tongs to a bowl of ice water to cool
24
Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact
25
Spread out 1 lettuce leaf lengthwise on a work surface
26
Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary)
27
Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce
28
Spread top of fish with one fourth of shallot butter
29
Wrap lettuce over fish to form a packet (don’t worry if ends aren’t covered by lettuce) and transfer to baking dish
30
Make 3 more packets in same manner, arranging them close together in baking dish
31
Top each packet with a lemon slice
32
Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil
33
Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish
34
Serve with pan juices poured over packets