From: Mark Bittman
Fresh white fish (cod, halibut, red snapper, catfish, grouper)
Blanche the romaine leaves. Dip the individual leaves in boiling water until they wilt, about thirty seconds. May want to cut out the center veins. Simmer a bit of white wine with a good chunk of butter. White fish should be used, it’s a fairly delicate dish. Wrap the fish in the blanched leaves, poach them in the small amount of white wine and butter for about five to eight minutes. Plate and pour sauce over top.