OK, I know it sounds strange – baking fish on lettuce? Really? I can promise you that it’s delicious! This recipe has been around for many years, yet I still have friends who ask for it when they come to dinner. Despite its simplicity, it’s very impressive looking, especially if you bake it in an attractive pan. The original recipe called for red snapper, but since that fish is now on often the warning list of fish to avoid, we suggest using halibut or tilapia instead. (See my tips on Buying and Storing Fresh Fish.)
Baked Fish on Lettuce
(From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
- Yield: 6 servings 1x
- Category: fish, main dish, easy entertaining, gluten free
- 4 cups shredded iceberg lettuce
- 2 pounds red snapper, tilapia or halibut fillets (see buying tips here)
- 1 cup mayonnaise
- 1 cup freshly grated Parmesan cheese
- 2 green onions, chopped
- chopped Italian parsley, for garnish
- Preheat oven to 350 degrees.
- Grease a baking dish large enough to hold the fish fillets in one layer (preferably one that can double as a serving dish).
- Cover the bottom of the prepared dish with the shredded lettuce. Place the fish on top of the lettuce. If using individual fillets instead of one large piece, you can slightly overlap the fillets to fit them in the pan.
- In a medium bowl, mix together the mayonnaise, Parmesan cheese and onions. Season with salt and pepper to taste. Spread the mixture evenly on top of the fish.
- Bake for 30 minutes or until the fish is cooked through and the topping is lightly browned. Sprinkle with chopped parsley and serve.
Make ahead: Fish can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.