Fish Wrapped In Lettuce From 'The Beekman 1802 Heirloom Vegetable Cookbook'

• 6 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon coarse (kosher) salt
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon snipped fresh dill
• 8 large, soft lettuce leaves (such as Boston
• 4 skinless striped bass fillets (6 ounces each)
• 1/2 cup white wine

1. Preheat the oven to 350u0b0F.
2. In a small bowl, mash the butter with the salt, lemon zest, lemon juice, parsley, and dill.
3. Place 4 lettuce leaves on a work counter and top each with a fillet. Top each fillet with the butter mixture, dividing it equally among the fillets. Add another leaf and wrap them around each other to enclose the fish.
4. Place the wrapped fish in a 9 x 9-inch baking dish and pour the wine on top. Cover with foil and bake for 20 minutes, or until the fish can be pierced with a knife. (Timing may vary depending upon the thickness of the fillets.)
5. To serve, place the lettuce-wrapped fish on plates and spoon the pan juices on top.

unsalted butter, coarse, lemon zest, lemon juice, parsley, dill, bass, white wine

Taken from www.seriouseats.com/recipes/2014/08/fish-wrapped-in-lettuce-from-the-beekman-1802.html (may not work)