Steamed Fish

This is a lovely, light way to cook fish and you can do it with all sorts of fish and flavourings. Here are a couple of classics: Italian and Oriental.


Italian Steamed Bass …or cod …or turbot

  • 2x150g fish fillets – sea bass/turbot/cod (3/4 inch thick needs 10 mins, 12 if thicker)
  • 1 table spoon of extra virgin olive oil
  • 1 crushed garlic clove
  • a handful of fresh basil (or parsley) chopped
  • a few slices of black olives
  • a few capers
  • shallot - very thinly sliced
  • salt
  • pepper

And don’t forget the tin-foil or baking paper


Heat the oven to 200C.

Rub a little olive oil into a fillet and put it in the centre of a sheet of baking paper to be wrapped.  Season with salt and pepper and then sprinkle on half of the garlic, basil and olives.  Capers and shallots too if you like.

Fold up the parcel leaving about an inch around the fish and roll it over and crimp it sealed.  Put the parcel in a baking tray and fold the end under to keep it in place.  Do the same for the second fillet.

Bake for 10 minutes.

It’s good with a few steamed vegetables – some broccoli perhaps.


Oriental Steamed Haddock …or cod

  • 2x150g fish fillets – haddock or cod (3/4 inch thick needs 10 mins, 12 if thicker)
  • 1 spring onion shredded
  • a thumb sized piece of ginger - finely sliced
  • thinly chopped red chilli
  • a few pack choi leaves
  • 1/2tsp sesame oil
  • 1tsp soy sauce
  • 1tsp Chinese rice wine vinegar

Place a haddock fillet in the centre of a sheet of baking paper to be wrapped.  Top with the finely sliced spring onion, ginger and red chilli.

Fold up the parcel leaving about an inch around the fish and roll it over and crimp it closed.  Put the parcel in a baking tray and fold the end under to keep it in place.  Do the same for the second fillet.

Bake for 10 minutes.

Steam some boc choi for a couple of minutes then drain it and toss it with the sesame oil, soy sauce and Chinese rice wine.

Serve the boc choi topped with the fish.