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1
Check the fish for any stray bones and cut off any dark flesh that was next to the skin.
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2
Cut the fillet into 4 equal square pieces.
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3
Season both sides of the fish with salt and pepper.
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4
Separate the outer leaves from the head of lettuce, without tearing them.
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5
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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6
Sprinkle the fish with 1 tablespoon of the dill.
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7
Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce.
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8
Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket.
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9
Bring several inches of water to a boil in the bottom of a steamer.
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10
Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g.
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11
if fish is 3/4 inch thick, steam 6 minutes).
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12
Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes.
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13
To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet.
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14
If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
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15
While the fish is steaming, make the sauce.
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16
Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat.
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17
Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute.
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18
Add the lemon zest and juice and bring the mixture to a simmer.
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19
Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.
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20
The sauce should be slightly thickened and the butter emulsified.
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21
Stir in the dill and season with the salt and pepper to taste.
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22
Carefully transfer the fish packets to warm serving plates.
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23
Pour the sauce over and around the fish and garnish with the dill flowers.
