1 Combine the wine with 1½ cups water and about 1 teaspoon salt. Bring to a boil in a saucepan. Add the iceberg lettuce leaves and the chives; be careful not to break them.

2 After about 5 to 10 seconds, remove the leaves and cool them in an ice bowl (reserve the cooking water). Place them on a towel or paper towel and pat dry.

3 Season the fish fillets with salt and pepper. Place one fillet on each leaf. Cover with another leaf and carefully fold the edges, forming neat packages. Tie with the chives.

4 Bring the cooking water back to a boil, add the bay leaves, and place a steamer basket over the pot. Place the packages in the basket, cover and cook on moderate heat for about 10-14 minutes.

5 Serve on a bed of baby spinach sautéed in butter or extra-virgin olive oil and 1 clove garlic, and drizzle the fi sh with a little balsamic vinegar and olive oil, or with Hollandaise sauce.

As seen in Joy of Kosher with Jamie Geller Magazine (Pesach 2013) - Subscribe Now.