Baked Red Snapper in Romaine

Ingredients

• 6 romaine leaves
• Y%, cup julienned carrot
• 6 (6-ounce) red snapper fillets
• Ya cup julienned leek
• Ya cup julienned celery
• 1’ teaspoons salt
• Y4 cup julienned fennel bulb
• Y2 teaspoon pepper
• 6 ounces butter
• Juice of 2 lemons

Method

1. 1

   Preheat oven to 400°.

2. 2

   Steep the romaine leaves in hot water for 2 minutes.

3. 3

   Drain and place side-by-side.

4. 4

   Place a snapper fillet on each leaf, sprinkle with salt, pepper, and lemon juice.

5. 5

   Blanch the julienned carrot, leek, celery, and fennel in boiling water for 1 minute, then drain.

6. 6

   Distribute vegetables on fillets and place 1 tablespoon of butter on top.

7. 7

   Roll the romaine into bundles and place in a casserole.

8. 8

   Brush with melted butter and bake for 15 minutes.

9. 9

   Serve hot with Red Bell Pepper Sauce.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 13. The excerpt below is the record exactly as published.

BAKED RED SNAPPER IN ROMAINE 6 romaine leaves Y%, cup julienned carrot 6 (6-ounce) red snapper Ya cup julienned leek fillets Ya cup julienned celery 1’ teaspoons salt Y4 cup julienned fennel bulb Y2 teaspoon pepper 6 ounces butter Juice of 2 lemons

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