When we make this recipe, we go down to the pond on the farm and catch a largemouth bass. For easier sourcing, we’ve used striped bass here, but really any mild fish would work well. A simple wrap of lettuce keeps the fish super moist; and the butter, herbs, and wine make an easy pan sauce.
- 6 tablespoons unsalted butter, at room temperature
- 1⁄2 teaspoon coarse (kosher) salt
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon snipped fresh dill
- 8 large, soft lettuce leaves (such as Boston)
- 4 skinless striped bass fillets (6 ounces each)
- 1⁄2 cup white wine
- Prep Time: 15m
- Cook Time: 20m
Preheat the oven to 350 º F.
In a small bowl, mash the butter with the salt, lemon zest, lemon juice, parsley, and dill.
Place 4 lettuce leaves on a work counter and top each with a fillet. Top each fillet with the butter mixture, dividing it equally among the fillets. Add another leaf and wrap them around each other to enclose the fish.
Place the wrapped fish in a 9×9 inch baking dish and pour the wine on top. Cover with the foil and bake for 20 minutes, or until the fish can be pierced with a knife. ( Timing may vary depending on the thickness of the fillets.)
To serve, place the lettuce-wrapped fish on the plates and spoon the pan juices on top.