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1
Cut the fillet into 4 equal square pieces.
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2
Season both sides of the fish with salt and pepper.
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3
Separate the out leaves from the head of lettuce, without tearing them.
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4
Place a leaf cupped side up and center a piece of fish in the middle of the leaf -- use two leaves if necessary).
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5
sprinkle the fish with 1 T. of the dill.
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6
Top with another 1 or two lettuce leaves, the time cupped side down, so that the fish is completely enclosed in lettuce.
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7
Wrap the remaining fillets in lettuce, sprinkle each one with dill and arrange them, without crowding, in a steamer rack or asket.
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8
Bring several inches of water to a boil in the bottom of a steamer.
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9
Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness.
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10
Turn off the heat, uncover the steamer and let the fish rest for 1 - 2 minutes.
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11
While the fish is steaming, make the sauce.
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12
Melt 1 T. butter in a small saucepan or skillet over medium-low heat.
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13
Add the shallots and cook, stirring about 1 minute.
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14
Add the lemon zest and juice and bring the mixture to a simmer.
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15
Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.
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16
the sauce should be slightly thickened and the butter emulsified.
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17
Stir in the dill and season with the salt and pepper to taste.
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18
Carefully transfer the fish packets to warm serving plates.
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19
Pour the sauce over and around the fish and garnish with dill sprigs or flowers.
