Steamed Herb Fish. Parsley is a juicy, green-tasting herb that supports the delicate flavors of fish and seafood quite well. Parsley is also easy to grow indoors, so you can have fresh parsley on hand for brightening up seafood dishes all winter long. Parsley makes a great garnish sprinkled over the top of almost any fish, but some specific recipes to try include: Take the guesswork out of preparing fish. Use your pressure cooker to steam it using this simple yet elegant recipe. Perfectly seasoned fish fillets are served over a bed of thinly sliced potatoes and delicate onion rings.
Place fish, in single layer, in steamer and sprinkle with parsley mixture.
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat.
Place the olive oil, lemon juice and almost all the herbs into a bowl and add the fish, turning to coat in the herb oil.
You can cook Steamed Herb Fish using 9 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Steamed Herb Fish
- Prepare 2-3 of Salmon fish fillets (clean & washed).
- It's 1 of tspn black pepper powder.
- Prepare 1 of lemon Juice.
- You need to taste of Salt.
- Prepare 1 tbsp of chopped garlic.
- You need 1 of tspn parsley herbs.
- You need 1/2 cup of steamed cauliflower florets.
- You need 1/2 cup of boiled peas.
- Prepare as needed of Beetroot slices for garnish.
That way it will take the same time to cook as the rice. Your pan needs a lid and should be big enough for the fish to lie without overlapping the sides. Rinse the fish fillets then pat dry. Season the fish with some salt and pepper.
Steamed Herb Fish instructions
- In a mixing bowl combine fish fillets with salt, pepper powder, chopped garlic, herbs. Marinate in this mixture for atleast 2-3 hrs. Pack the fish fillet in a foil & seal it. Steam on a steamer for 8-10 minutes..
- Serve hot with steam veggies.
Then place them in a flat-based bowl. Prepare a steamer and let the water boil. Pour the herbal sauce over the fish. Remove the fish from the steamer. Do not oversteam the fish as the flesh will be tough.