This recipe is suitable for whole fish or fillets. It is from my book: Food For Sport Cookbook.

Serves 4

4 large or 8 smaller leaves of spinach, silver beet or lettuce
4 fillets of white fish (e.g. snapper or flathead) or 4 small, whole fish (e.g. bream), scaled and cleaned, but left whole
Coarsely ground black pepper, to taste
1 lemon or lime, thinly sliced

1. If using silver beet, remove any thick ribs.
2. Place the washed leaves in a bowl.  Pour over boiling water to cover and leave to soften for 3 minutes.  Drain leaves and allow to cool. Place each piece of fish on a large leaf, or on 2 smaller leaves placed side by side.
3. Sprinkle over black pepper.  Arrange 2-3 slices of lemon or lime on top of each piece of fish.
4. Wrap each piece of fish completely in leaves; if necessary, use small wooden skewers to hold in place.
5. Wrap each fillet well in the foil, sealing along the top so juices are not lost during cooking, or when the foil parcels are opened.
6. Place the fish on a baking tray and bake at 180°C (350°F), or barbecue over glowing coals.  For fish fillets, 20 minutes; for whole fish, 30 minutes.
7. Open foil along the sealing edge and serve immediately.  Fresh, wholemeal bread and a salad of steamed fresh vegetables make fine accompaniments.

Microwave Method:
Cooking time:  Using 3 large fillets – 6-8 minutes.

Using the microwave you cannot, of course, cook the fish in an outer wrapping of foil. However, this dish is attractive when wrapped only in the leaves and cooked in a casserole; the microwave enhances the green of the leaves.  Prepare the leaves as in Step 2 of the method above.  Place each fish fillet on a single leaf large enough to completely enfold it.  Sprinkle the fish with black pepper and arrange 2-3 slices of lemon on top of each fillet.  Wrap leaves securely around the fish.  Cover each parcel with plastic wrap.  Place on a plate, microwave on ‘High’ for 6 minutes if fillets are fairly thin, or 8 minutes if thick.