Bombay Fish Fillets In Romaine (Kangi) Recipe

1. 1

   Preheat oven to 400 degrees.

2. 2

   Grease an 8-or possibly 9-inch square baking dish.

3. 3

   Blanche the romaine in boiling water till pliable.

4. 4

   Drain.

5. 5

   Arrange 2 of the leaves in the bottom of the baking dish.

6. 6

   In a blender or possibly food processor, puree the parsley, mint, brown sugar, lemon juice, vinegar, curry pwdr, salt and pepper.

7. 7

   Spread a heaping tsp.

8. 8

   of the spice mix on each fillet.

9. 9

   Place the fillets on the remaining 6 romaine leaves.

10. 10

    Fold the steam end over the fish, tuck in the sides of the leaf, and roll up.

11. 11

    Place seam side down, in the baking dish.

12. 12

    Bake the fish till tender, about 30 min.

* Per serving · 4 servings · Values may vary.