Best 7 Fish Baked In Lettuce Pockets Recipes

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Are you looking for a unique and flavorful way to prepare fish? Fish baked in lettuce pockets is a delicious and healthy dish that is sure to impress your family and friends. This dish is made with fresh fish fillets, wrapped in lettuce leaves, and baked to perfection. The result is a moist and flaky fish with a crispy lettuce crust. The lettuce pockets help to keep the fish moist and flavorful, while adding a touch of freshness to the dish. Fish baked in lettuce pockets is a great way to enjoy a healthy meal without sacrificing taste.

Here are our top 7 tried and tested recipes!

ITALIAN FISH AND VEGGIE POCKETS



Italian Fish and Veggie Pockets image

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 12

1 lemon, zested
1 1/2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine
1/4 cup lemon juice
4 teaspoons olive oil
4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick)
8 thin slices lemon
1/4 cup fresh chopped mint leaves

Steps:

  • Special equipment: 4 large sheets of aluminum foil or parchment paper
  • Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside.
  • Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss.
  • Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon.
  • Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

TUSCAN FISH PACKETS



Tuscan Fish Packets image

My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. -Kathy Morrow, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (15 ounces) great northern beans, rinsed and drained
4 plum tomatoes, chopped
1 small zucchini, chopped
1 medium onion, chopped
1 garlic clove, minced
1/4 cup white wine
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 tilapia fillets (6 ounces each)
1 medium lemon, cut into 8 thin slices

Steps:

  • Preheat oven to 400°. In a bowl, combine beans, tomatoes, zucchini, onion, garlic, wine, 1/2 teaspoon salt and 1/8 teaspoons pepper., Rinse fish and pat dry. Place each fillet on an 18x12-inch piece of heavy-duty foil; season with remaining salt and pepper. Spoon bean mixture over fish; top with lemon slices. Fold foil around fish and crimp edges to seal. Transfer packets to a baking sheet., Bake until fish just begins to flake easily with a fork and vegetables are tender, 15-20 minutes. Be careful of escaping steam when opening packets.

Nutrition Facts : Calories 270 calories, Fat 2g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 658mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 7g fiber), Protein 38g protein. Diabetic Exchanges

FISH WITH PEAS & LETTUCE



Fish with peas & lettuce image

Perfect for when you're eating solo

Provided by Good Food team

Categories     Lunch, Supper

Time 15m

Number Of Ingredients 6

1 Little Gem lettuce , shredded
2 spring onions , thickly sliced
handful frozen peas
1 tbsp olive oil
140g boneless white fish fillet
1 tbsp reduced-fat crème fraîche

Steps:

  • Mix together the lettuce, spring onions and peas in a microwave-proof dish. Drizzle with olive oil. Sit fish fillet on top, spoon over crème fraîche, then season. Cover with cling film, then pierce film.
  • Microwave on Medium for 6-8 mins until the fish is cooked. Lift fish off the lettuce, then give lettuce and peas a good stir. Spoon lettuce mix and sauce onto a plate, then sit fish on top.

Nutrition Facts : Calories 281 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.24 milligram of sodium

FISH & VEGETABLE PACKETS



Fish & Vegetable Packets image

This traditional cooking technique imparts flavor into every bite of your meal, and it requires very little clean-up. I like to serve fish still wrapped in parchment or foil for each person to open. -Jill Anderson, Sleepy Eye, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1-1/2 cups julienned carrots
1-1/2 cups fresh snow peas
2 green onions, cut into 2-inch pieces
4 cod fillets (6 ounces each)
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
4 teaspoons butter

Steps:

  • Preheat oven to 450°. In a small bowl, combine carrots, snow peas and green onions. Cut parchment paper or heavy-duty foil into four 18x12-in. pieces; place a fish fillet off center on each. Drizzle with lemon juice and top with carrot mixture. Sprinkle with seasonings; dot with butter., Fold parchment paper over fish. Bring edges of paper together on all sides and crimp to seal, forming packets. Place on baking sheets., Bake 10-15 minutes or until fish just begins to flake easily with a fork. Open packets carefully to allow steam to escape.

Nutrition Facts : Calories 190 calories, Fat 5g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 303mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

FISH POCKETS



Fish Pockets image

Provided by Nancy Harmon Jenkins

Categories     dinner, easy, main course

Time 30m

Number Of Ingredients 8

1 1/2 teaspoons extra-virgin olive oil
1 4- to 5-ounce piece of swordfish or boneless fillet of sea bass, snapper, salmon or haddock
1/2 medium potato, diced
1 scallion sliced diagonally in half-inch slices
1 thick slice of tomato, diced
3 or 4 long thin strips of red or yellow bell pepper
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Pull out a square of heavy-duty aluminum foil to make a loose packet around the fish and vegetables. Smear half a teaspoon of oil on the foil and set the fish in the middle.
  • Bring a small pot of water to a boil and throw in the potato dice. Bring back to a boil and cook for 4 or 5 minutes, until the potatoes are just tender. Drain immediately.
  • Pile the parboiled potato dice, scallions, tomato dice and pepper strips on the fish. Sprinkle with remaining oil and lemon juice, adding salt and pepper. Pull up the sides of the foil and seal. The packets may be prepared ahead of time and refrigerated, but bring them to room temperature before cooking.
  • Preheat oven to 425 degrees. Place the packets on a cookie sheet in the oven and cook for 20 to 25 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 140, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 1 gram

FISH BAKED IN LETTUCE POCKETS



Fish Baked in Lettuce Pockets image

It's a keeper. This unique and delicious presentation will become a family favorite.

Provided by Allrecipes Member

Time 45m

Yield 6

Number Of Ingredients 7

6 large leaf (blank)s large lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
6 (4 ounce) fillets halibut
1 teaspoon dried marjoram leaves
salt and pepper to taste
2 tablespoons margarine

Steps:

  • Heat oven to 400 . Place a few lettuce leaves at a time in hot water. Let stand 1 to 2 minutes or until wilted; drain.
  • Mound a portion of the carrot and zucchini near stem end of each lettuce leaf. Place 1 piece fish on vegetables. Sprinkle with marjoram, salt and pepper; dot with margarine.
  • Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13x9x2 inches. (Vegetables should be on top of fish.) Cover and bake 25 to 30 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 2.2 g, Cholesterol 41.7 mg, Fat 5.7 g, Fiber 0.7 g, Protein 24.5 g, SaturatedFat 0.6 g, Sodium 114.4 mg, Sugar 1.1 g

FISH BAKED IN LETTUCE PACKETS



Fish Baked in Lettuce Packets image

This is absolutely guilt free food...tasty and low fat. The presentation is interesting and sure to please.

Provided by TishT

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

6 large lettuce leaves
1 medium carrot, shredded
1 small zucchini, shredded
1 1/2 lbs fish fillets, cut into 6 serving pieces
1 teaspoon dried marjoram
salt and pepper
margarine

Steps:

  • Heat oven to 400°F.
  • Place a few lettuce leaves at a time in hot water.
  • Let stand 1-2 minutes or until wilted; drain.
  • Mound a portion of carrot and zucchini near stem end of each lettuce leaf.
  • Place 1 piece fish on vegetables.
  • Sprinkle with marjoram, salt and pepper.
  • Dot with margarine.
  • Fold lettuce leaf over fish; place seam side down in ungreased rectangular baking dish, 13X9X2. (Vegetables should be on top of fish).
  • Cover and bake 25-30 minutes or until fish is done.

Nutrition Facts : Calories 130.4, Fat 1.1, SaturatedFat 0.2, Cholesterol 62.3, Sodium 103.8, Carbohydrate 2.3, Fiber 0.8, Sugar 1.2, Protein 26.6

Tips:

  • Choose the right lettuce: Look for large, sturdy lettuce leaves that can hold the filling without tearing. Varieties like romaine, butterhead, or iceberg work well.
  • Prepare the lettuce properly: Wash and dry the lettuce leaves thoroughly. Remove the tough center ribs to create a pocket for the filling.
  • Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Aim for a flaky, tender texture.
  • Use a variety of vegetables: Feel free to mix and match different vegetables based on your preferences. Some popular choices include carrots, celery, onions, peppers, and mushrooms.
  • Season the filling well: Don't be afraid to add plenty of herbs, spices, and seasonings to the filling. This will enhance the flavor of the dish.
  • Serve immediately: Fish baked in lettuce pockets is best served hot out of the oven. Garnish with fresh herbs or a squeeze of lemon juice for extra flavor.

Conclusion:

Fish baked in lettuce pockets is a delicious and healthy meal that's perfect for any occasion. It's easy to make, customizable to your liking, and packed with flavor. Give this recipe a try and enjoy a tasty and nutritious meal that the whole family will love.

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