Steamed Fish And Vegetables Recipes

STEAMED FISH AND VEGETABLES FOR ONE

Steps:

• Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
• Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
• Fold foil over and fold in edges twice, forming a pouch.
• Place on a baking sheet.
• Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
• Carefully open pouch to allow steam to escape.

STEAMED FISH AND VEGETABLES

Steps:

• Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE

Steps:

• Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
• Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish.
• Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through.
• While fish is steaming, tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
• When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.