Lettuce-wrapped cod with herb oil

Lettuce-wrapped cod with herb oil

4 cod fillets (8 ounces each), without skin
8 large green leaf lettuce leaves
6 tablespoons basil- or rosemary-flavored olive oil

1. Using tweezers, remove any bones from the fish. Lightly season the fish with salt and freshly ground black pepper and set aside.
2. Bring a large pot of salted water to a boil. Add the lettuce leaves and boil until just pliable, about 1 minute. Remove the leaves immediately and place them in a colander under cold running water, being careful not to tear the leaves. Pat the leaves dry with paper towels.
3. Brush 1 teaspoon of the oil on each piece of fish. Wrap each fillet in 2 lettuce leaves, pressing down tightly and completely enclosing the fish.
4. Fill a large pot with a fitted lid and a flat steamer basket halfway with water and bring to a boil. Place the wrapped fish in the steamer basket in a single layer, cover, and cook over medium heat for 15 to 20 minutes.
5. While the fish is cooking, gently heat the remaining oil in a small saucepan with 3 tablespoons water and a liberal pinch of salt. Keep warm. Carefully remove the fish from the steamer and transfer it to plates. Drizzle the warm sauce over the fish and serve immediately.