Posted by: Anja | June 27, 2011

Steamed Fish

Fish is something that I rarely prepare for myself. Why? I don’t really know, but I guess I usually think of it as something special. But it really isn’t. Actually, fish is less extravagant than meat as meat comes in different forms and shapes and sizes, fish just comes as filet. And that’s it. Also, you usually don’t do anything extraordinary with fish but just let it steam, cook or grill with just a hint of seasoning as to not overlay the taste of the fish. It’s actually kind of boring, isn’t it?

I’m not advocating that all the dishes that I make have to be exciting and crazy, some of them are simple and straightforward. It’s not necessary to have a complicated dish to make it taste good. This recipe falls into the category of simple but tasty and if you have a real oven (and not just some small Italian pseudo oven ;) ), you’ll be able to make a nice fish dinner in no time.

Steamed Fish

4 fish filets (I used plaice)
1 lemon
3 tablespoons of butter at room temperature
1 clove of garlic
2 teaspoons of fresh parsley
pinch of salt
aluminum foil

First step: Preheat your oven to 200°C (400°F). Slice the lemon and set aside. Cut the garlic clove into tiny pieces. Do the same with the parsley. Mix the garlic, parsley, salt and butter together in a small bowl so that you get a nice aromatic herb butter.

Second step: Wash the fish filets and dry them off completely afterwards. Rip off enough aluminium foil as to be able to wrap one filet completely. You need eight pieces of foil overall. Place one filet on top of respectively one piece of aluminum foil. Spread the butter in a thin layer on top of the filets, you not necessarily need all of the butter. Place one slice of lemon on top of each fish and then wrap them in aluminum foil so that the seam is either on the top or the bottom. Take another piece of aluminium foil and wrap it around the fish again, but with the seam on the other side.

Third step: Put the filets into the oven for about 10-12 minutes. The butter should be completely melted and the fish cooked through when you take them out. Enjoy right out off the aluminum foil with some bread. If you have some leftover butter, just use it for the bread or even slice the bread, put some butter on top and let it warm up in the oven for a quick three minutes. It’s worth it. :)

I made this recipe with margarine, so for people who are lactose intolerant, it’s a compatible recipe. In the Italian manner, we ate cheese to go with it and drank wine, which is reverse to everything what good cuisine teaches you. But as long as it tastes – who cares? :D


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