Lettuce holds in the fish’s natural moisture while the herbs bring an herbal perfume in this easy but elegant dish. Don’t worry if the lettuce doesn’t wrap the fish neatly, it will shrink-wrap during baking. Serve with boiled potatoes.
- Preheat oven to 450°F with rack in middle.
- Mash together butter, herbs, and shallots. Spread 1 Tbsp butter mixture on bottom of a 1 1/2-quart shallow baking dish.
- Season fish with ½ tsp salt and ¼ tsp pepper Divide remaining butter mixture and spread on fillet, then roll up. Place 1 fillet on a lettuce leaf, then tuck leaf around fish to enclose fish and place in baking dish. Cover dish tightly with foil and bake until fish is cooked through, about 15 minutes.