Lettuce-wrapped cod with herb oil


By Dr. Ronald Hoffman

Years before the low-carb movement, this dish was fashionable among obsessive calorie-counters who frequented fancy French restaurants. It looks and taste great, and the edible green wrapper of lettuce not only seals in the juices but also adds to its healthful presentation.

Serves 4

4 cod fillets (8 ounces each), without skin
8 large green leaf lettuce leaves
6 tablespoons basil- or rosemary-flavored olive oil

  1. Using tweezers, remove any bones from the fish. Lightly season the fish with salt and freshly ground black pepper and set aside.
  2. Bring a large pot of salted water to a boil. Add the lettuce leaves and boil until just pliable, about 1 minute. Remove the leaves immediately and place them in a colander under cold running water, being careful not to tear the leaves. Pat the leaves dry with paper towels.
  3. Brush 1 teaspoon of the oil on each piece of fish. Wrap each fillet in 2 lettuce leaves, pressing down tightly and completely enclosing the fish.
  4. Fill a large pot with a fitted lid and a flat steamer basket halfway with water and bring to a boil. Place the wrapped fish in the steamer basket in a single layer, cover, and cook over medium heat for 15 to 20 minutes.
  5. While the fish is cooking, gently heat the remaining oil in a small saucepan with 3 tablespoons water and a liberal pinch of salt. Keep warm. Carefully remove the fish from the steamer and transfer it to plates. Drizzle the warm sauce over the fish and serve immediately.

Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.


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