When it comes to healthy eating, sometimes less is more. Simple, fresh flavors abound in this recipe, with a squeeze of lemon and a parsley garnish the only seasonings needed to complement the delicate flavor of the fish. Broccoli and carrots are suggested for a no-fuss side dish, but you can substitute with any fresh or frozen veggies you like.
Steamed Fish and Vegetables
|Prep Time||Cook Time||Total Time|
|10 min||15 min||25 min|
- 4 (4-ounce) whiting fish fillets, catfish fillets, or pollock fillets
- Salt and pepper, to taste
- 4 cups fresh or frozen broccoli florets
- 2 carrots, cut into 1/4-inch rounds, or 1 1/2 cups frozen crinkle-cut carrots
- 2 teaspoons chopped fresh parsley, or 1 teaspoon dried parsley (optional)
- 1 lemon, cut into wedges
- Fill a large pot or skillet with 1-inch of water. Crumple 4 sheets of aluminum foil into balls. Place foil balls on bottom of pot. Place a large heat-proof plate on top of foil balls. Bring to a simmer over medium-low heat.
- Carefully place fish in pot. Season with salt and pepper. Steam, covered, until the flesh is firm, or until a meat thermometer reads 145°F, about 7 to 8 minutes. Transfer to a clean plate and cover with foil.
- Place vegetables in a pot. Steam, covered until tender, about 5 to 6 minutes. Season with salt and pepper, to taste.
- Top vegetables and fish with parsley (if using). Serve with lemon wedges and enjoy.
You can also steam fish and vegetables in the microwave:
Place fish on a microwave-safe plate. Season with salt and pepper. Cover with plastic wrap, and microwave on high for 3 to 5 minutes, until the flesh is firm, or until meat thermometer reads 145°F. Set aside. In a microwave-safe bowl, combine broccoli, carrots and 1 tablespoon water. Season with salt and pepper, to taste. Microwave on high for 4 to 5 minutes until tender. Top vegetables and fish with parsley (if using). Serve with lemon wedges and enjoy.
- Recipe and photo: Dish Works