4 large romaine lettuce leaves
1 lb white fish
2 summer squashes diced
1 carrot, shredded
4 tsp Smart Balance margarine
1 Tbsp marjoram
Preheat oven to 400°F.
Place lettuce leaves in hot water and let stand until wilted and then drain.
Place the fish on the lettuce.
Mound a portion of the squash, and carrots on the fillet along with a small amount of margarine.
Season with marjoram and pepper.
Then fold the leaf around the fish and place seam side down in a large baking dish and place in oven.
Bake for approximately 25–30 minutes, until fish flakes easily with a fork.