Lettuce-wrapped fish with citrus butter
This recipe for lettuce-wrapped fish with citrus butter is easy, ready in just 30 minutes, and under 300 calories, but looks great and is so packed with flavour that you won't notice you're being virtuous.
- 1 (you need 4 large outer leaves) Cos or Romaine lettuce
- 2 thick pieces white fish filletsskinned
- 25g buttersoft
- 1 shallotfinely chopped
- 1 orangezested and juiced
- 1 lemonzested and juiced
- 1 limezested and juiced
Nutrition: per serving
- kcal232
- fat11.3g
- saturates6.7g
- carbs2.7g
- sugars0g
- fibre1.5g
- protein28.6g
- salt0.4g
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.