This steamed cod in lettuce leaves takes only 30 minutes to make and is so delicious. The lemony and buttery dill and shallot sauce is amazing too.
I am posting this for this month’s Fish Fridays theme, Fish in Leaves, hosted by Sneha’s Recipes.
This group was created by Wendy of A Day in the Life on the Farm. Before I talk about this recipe, I want to talk about Wendy.
One of the perks about food blogging is that you “meet” some of the nicest people, and Wendy is at the top of that list.
I have made so many of Wendy’s recipes, including this spicy shrimp, this ham and asparagus quiche, and these smoked salmon roll-ups (which were a huge hit for our Christmas dinner).
Wendy’s recipes are totally accessible and family friendly, yet there is the right amount of sophistication to appeal to grown up tastes.
Wendy is a retired police officer who is married to Frank, another retired police officer. They live in Michigan, and have recently adopted a daughter after being empty nesters for a while. Her story about adopting “the teen” pretty much made me cry. Her heart is filled with love.
I’m super excited because Wendy is coming to California this summer and I get to meet her in real life!
Since this is Fish Friday, here are my favorite seafood recipes from Wendy’s blog:
- Whole Roasted Branzini
- Smoked Salmon and Herb Quiche
- Baked Crab Dip
- Fish Tacos
- Fish and Tots (seriousy!)
This Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce dish may not be pretty, but it is delicious.
How to Make Steamed Cod in Lettuce Leaves
First, you season the fish and wrap it in the lettuce. Next, you steam the fish in a steamer, being careful not to crowd the fish. I used this pan because it has two layers for steaming. You could also use a bamboo steamer for steaming the fish.
The sauce for this fish is so good. It’s a mix of butter, shallots, lemon zest, lemon juice, and lots of dill.
I’m so in love the flavors of this fish. It has a lot of dill, one of my all time favorite herbs.
The sauce includes freshly ground white pepper, one of my favorite ingredients. If you don’t have white pepper, black pepper will be just fine in this recipe.
More recipes for fish in leaves:
Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce
Author: Karen Kerr
For the Fish
- 4-8 ounce cod fillets
- salt and freshly ground white pepper
- 1/4 cup chopped fresh dill
- 1 head Bibb lettuce
- 6 large sprigs fresh mints
For the Sauce
- 4 tablespoons butter
- 1 small shallot, finely diced
- 1/2 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1/4 cup chopped fresh dill
- 1/4 teaspoon salt
- Freshly ground white pepper
How to cook Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce
- Season the cod fillets with salt and pepper on both sides.
- Generously sprinkle the fish with the dill.
- Wrap the fish in the lettuce leaves and arrange the fish in a steamer basket.
- Bring a steamer pot of water to a boil and add the mint leaves to the boiling water.
- Add the basket to the pot, cover, and steam the fish for about 8 minutes.
- While the fish is steaming, melt a tablespoon of butter in a saucepan over medium heat. Add the shallots and cook, stirring, until the shallots have softened, about one minute.
- Add the lemon zest and juice and bring to a simmer.
- Whisk in the rest of the butter until thickened.
- Add the dill and season with salt and pepper.
- Transfer the fish packets to plates and season with the sauce.
- Garnish with more dill.
Karen’s Kitchen Stories
cod, seafood, fish
This recipe was adapted from The Food Network
Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at firstname.lastname@example.org. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.