Steamed White Fish Fillet

Steamed White Fish Fillet

Steamed White Fish Fillet


Total Time: under 30 mins       Prep Time: 10 to 30 mins        Cooking Time: 10 mins    Serves 4




Ovenproof Frying Pan

Brush for lemon and butter


Large Spoon






40g unsalted butter

1 pinch sea salt

1 pinch freshly ground white pepper

½ lemon, juice only

4 x 150g turbot fillets, turbot, barramundi, cod or hake trimmings reserved

50g sliced shallot

80ml water

120g button mushrooms, washed, sliced

120ml dry aromatic white wine, such as Gewürtztraminer



200ml strained cooking liquid (from the fish fillet)

40gm butter

80g brown mushrooms, halved lengthways

100g wakame seaweed (available at specialist Japanese supermarkets)

200g ripe tomatoes, cut into quarters, seeds removed, flesh finely diced

Half a cucumber sliced lengthwise on a mandolin

2 tbsp chopped fresh chervil, plus extra to serve

2 tbsp chopped fresh chives, plus extra to serve

2 tbsp chopped fresh micro herbs, plus extra to serve

¼ lemon, juice only

200g young spinach leaves, washed, to serve



  • Preheat the oven to 190C/375F/Gas 5


  • Heat 20g of the butter and all of the salt, white pepper and lemon juice in a small, non-reactive saucepan until melted


  • Brush fish fillet all over with the melted lemon and butter mixture, then chill in fridge til needed


  • Heat the remaining 20g of the butter in an ovenproof frying pan over a medium heat. Add the shallots and water and fry for 2-3 minutes, or until softened but not coloured. Add the sliced mushrooms and fry for a further 2-3 minutes


  • Pour in the wine and bring the mixture to the boil. Boil for 10-15 seconds


  • Push the shallot and mushrooms into the centre of the frying pan so that the liquid accumulates at the edges. Submerge the reserved fish trimmings into the liquid at the edges of the pan. Place the turbot fillets on top of the pile of shallot and mushrooms, then bring the liquid to the boil and cover the pan with a lid. Transfer the pan to the oven and cook for 6-8 minutes


  • Strain the liquid from the pan through a fine sieve into a clean saucepan. Leave the fish in the pan, cover the pan with a lid and set aside to rest for 4-5 minutes, or until fish is just cooked through


  • For the sauce, heat the strained cooking liquid over a high heat until warmed through, then whisk in the butter


  • Add the brown mushrooms, wakame seaweed, wilted cucumber, tomatoes, chervil, chives and microleaves. Squeeze over the lemon juice. Mix well and heat through for 1-2 minutes


  • To serve, place a handful of spinach leaves into the centre of each of 4 serving plates. Place one steamed fish fillet on top of each portion of spinach. Spoon the wakame seaweed, cucumber, tomatoes and brown mushrooms over and around the fish. Drizzle over the sauce, and sprinkle over more herbs.


Soft, succulent fish – light, healthy and moorish!