It's Sat. again and here is the recipe of the day!

Stuffed Fish Under Wraps

1 tablespoon diced red onion
1/2 cup plain bread crumbs
zest from 1 med. sized lemon
1/2 tablespoon lemon juice
2 teaspoons dried or fresh sage
2 teaspoons dried or fresh thyme
1 egg white
salt and pepper
6 large romaine lettuce leaves
2 8 oz fish fillets (snapper, sole, lemon sole,
yellow tail, other white fish fillet) -- 1" thick

Steamed Gold Potatoes
1 pound Yukon gold potatoes
salt and fresh ground pepper
2 teaspoons olive oil

For fish:
Mix first 6 ingredients together in a small bowl. Add egg white and blend well. Season with salt and pepper. Place 3 romaine leaves in bottom of a steamer or enough leaves to cover steamer rack. Lay fish on top. Spoon stuffing on top of fillets. Pack down with a spoon. Cover fillets with remaining romaine leaves.

Place over boiling water, cover with a lid and steam 10 minutes for 1-inch thick fillets. Increase to 15 minutes for thicker pieces. Serve fish still wraped in leaves on individual plates.

For Potatoes:
Wash potatoes. Do not peel. Slice 1/4-inch thick. Lay on steamer rack making sure they are no more than 2 layers thick. Sprinkle with salt and pepper.

Place over boiling water and steam for 15 min. Divide into 2 portions and serve on individual plates. Sprinkle 1 tsp. olive oil over each portion.

Servings: 2
Source: Houston Chronicle-8/15/98