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Steamed white fish

  • 2 pcs hake fillets
  • 1 pcs lemon, deseeded and thinly sliced
  • 1 clove garlic
  • 2 tbsp white wine
  • 1 pcs extra virgin olive oil
  • 4 sprig thyme, fresh
  • 2 pcs unsalted butter
  • 0.125 tbsp freshly ground pepper
  • 1 pinch salt

  1. Preheat oven to 180°C.
  2. Mix together the vegetables and toss to combine.
  3. Season each fish fillet with salt and pepper and place it on a large parchment paper.
  4. Place 2 baking sheets onto the baking plate (approx. 60 by 50 cm).
  5. Divide the mixed vegetables into two equal portions and arrange them on the middle of the paper.
  6. Put the fish on top of the vegetables.
  7. Layer 2 sprigs of thyme, 1 tbsp white wine, 2 lemon slices and a pat of butter on top of each portion.
  8. Pinch the parchment paper around the edges to create the shape of a half moon. Make sure you seal the fish well to ensure the steam doesn’t escape.
  9. Place the baking plate into the oven and bake for around 12 minutes (or any of the aforementioned alternatives) or until the fish is cooked through (this depends on how thick the fish fillets were).
  10. Cut open the parchment paper and remove the sprig of thyme and the lemon slices.
  11. To serve, pour the vegetables on a plate and place the fish on top of the vegetables using a spatula. Don’t leave any juices behind.

Good points

  • Very high in vitamin A
  • Low in Sodium
  • Very high in vitamin B6
  • High in itamin C

Preparation time: 45 min
Portions: 2
Difficulty: easy
Cuisine: French
General (in 1 portion)
Calories: 31.64 kcal
Carbohydrates: 5.3 g
Cholesterol: 2.7 mg
Sugar: 1.08 g
Protein: 0.93 g
Fat: 1.56 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com