Serves 4
40 min
Romaine-Wrapped Halibut
Recipe GLPR7dc1d547760b69
Delicate white fish fillets wrapped in blanched romaine leaves, topped with lemon and shallot-herb butter, then gently baked. A light, elegant dish with tender fish and mild vegetable wrappings that hold flavorful juices.
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Ingredients
3 tablespoons unsalted butter, softened
1 lemon, halved crosswise
2 tablespoons finely chopped shallot
10 unblemished large outer romaine leaves
4 (6-ounce) pieces white fish fillet, 1 1/4 to 1 1/2 inches thick (halibut, cod, or similar)
Salt and freshly ground black pepper to taste
Directions
Preheat oven to 450°F. Coat the interior of a 13- by 9-inch glass or ceramic baking dish with 1 tablespoon of the softened butter. Slice two thin rounds from each lemon half, then squeeze the remaining lemon halves to extract the juice. Reserve both the slices and juice.
In a small bowl, combine the remaining 2 tablespoons butter with 1 teaspoon of the fresh lemon juice and the finely chopped shallot. Season the mixture generously with salt and pepper. Sprinkle the bottom of the prepared baking dish with the remaining lemon juice.
Bring a large pot of salted water to a boil. Add the romaine leaves and blanch for 1 minute. Using tongs, immediately transfer the leaves to a bowl of ice water to halt cooking and preserve their color. Once cool, carefully drain the leaves and trim away the lower ribs, keeping the top 1 inch of each leaf intact for wrapping.
On a clean work surface, lay out one blanched romaine leaf lengthwise. Overlap a second leaf on top to cover any gaps (add a third or fourth leaf if needed for full coverage). Pat one fish piece dry, season both sides with salt and pepper, then place it crosswise in the center of the overlapping leaves. Spread one quarter of the shallot-butter mixture across the top of the fish. Fold the lettuce leaves over the fish to create a snug packet, allowing some ends to remain exposed if necessary. Transfer the packet seam-side down to the buttered baking dish. Repeat this process with the remaining three fish pieces and leaves, arranging all packets close together in a single layer.
Top each wrapped fish packet with one of the reserved lemon slices. Cover the packets with a sheet of parchment paper or wax paper, then seal the entire baking dish tightly with aluminum foil.
Bake in the center of the oven until the centers of the packets are just firm to the touch, 15 to 20 minutes depending on the thickness of the fish fillets. The fish should reach a minimum internal temperature of 145°F at its thickest point. Transfer packets to serving plates and spoon the accumulated pan juices over each one before serving.
