Simplest Steamed Fish

By Mark Bittman

Published September 7, 1999

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
10 minutes
Rating
5(609)
Comments
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If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Featured in: THE MINIMALIST; Fast Fillets: No Fuss, No Sauce

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Ingredients

Yield:4 servings

  • 1 ½ pounds cod or other fillet, in two pieces, or 1 large halibut steak

  • 2 tablespoons extra virgin olive oil

  • Juice of ½ lemon

  • Coarse salt to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 83 milligrams cholesterol; 218 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 436 milligrams sodium; 32 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)

  2. Step 2

    Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

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Ratings

5 out of 5
609 user ratings
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Comments

Barbaraben

Line the steamer with spinach leaves - tasty and easier
cleanup.

juleezee

Nice, easy, simple and tasty. Adding a bit of white wine and herbs to the broth/water in the bottom will give you a nice change of taste for your fish.

Give it an Asian twist

Julienne some peeled ginger, and lay them on top of the fish before steaming. Garnish with finely chopped cilantro or spring onions for further Asian flair

TaiL

I am now spoiled for all other fish recipes! I peruse them and then I think: wait- why do all that work when you can just steam your fish with lemon and a drop of salt, and it won't take more than 12 minutes even if it's a very thick cut? Our favorites are salmon and cod. We do this at least once a week and have for over a year. Heavenly.

JD-SoCal

Tried this at least three times — then again tonight — using fresh cod. No need to add or subtract from the recipe. It is quick. It is simple. It is fantastic.

Allison

Maybe it was the fish I used, but this was so bland. The redeeming virtue was the next morning, I had fish with rice. I used halibut.

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