Ingredients
- Cos or Romaine lettuce 1 (you need 4 large outer leaves)
- white fish fillets 2 thick pieces, skinned
- butter 25g, soft
- shallot 1, finely chopped
- orange 1, zested and juiced
- lemon 1, zested and juiced
- lime 1, zested and juiced
Method
-
Step 1
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.
-
Step 2
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).
-
Step 3
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.
-
Step 4
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.
Nutritional Information
- Kcals 232
- Carbs 2.7g
- Protein 28.6g
- Fat 11.3g
- Salt 0.4g
- Saturates 6.7g
- Fibre 1.5g
