Flounder or Sole Fillets

Herb-stuffed fish fillets wrapped in lettuce and steamed in the microwave. It sounds unconventional, but this method cooks delicate flounder or sole gently and evenly in just 4 to 5 minutes, keeping the flesh moist and flaky.

The lettuce leaves act as a natural wrapper, holding the rolled fillets together while adding a subtle green flavor and trapping steam around the fish. Wilting them briefly in the microwave first makes them pliable enough to wrap without tearing.

The filling is simple but punchy. Fresh chives, dill, and a smear of mustard spread across each split fillet before rolling give every bite a burst of herby, tangy flavor against the mild, sweet fish.

Kitchen Tips

• Use large, sturdy lettuce leaves that can wrap around the fillet without falling apart. Red leaf lettuce has good flexibility after a quick wilt.
• Split the fillets lengthwise before rolling. This gives you a thinner, more even roll that cooks uniformly.
• Let the fish stand covered for 4 minutes after microwaving. Carryover heat finishes the cooking gently so the fish doesn’t turn rubbery.
• Check doneness by pressing the center of a roll. It should feel firm and the flesh should be opaque all the way through.

Variations

• Swap the mustard for a thin layer of pesto or tapenade.
• Use Boston or butter lettuce leaves for a more delicate wrapper.
• Serve with a squeeze of lemon and a drizzle of melted butter for a classic finish.