Steamed fish is easy to make and can be paired with an endless range of other ingredients for a complete meal.
While this could be rice, pasta, broccoli, potatoes, or other vegetables, British chef Jamie Oliver recommends a blend of peppers and leek with a “herby orange dressing”.
As featured in his new book, “5 Ingredients Mediterranean”, his recipe for “simple steamed fish” is perfect to kickstart those healthy eating resolutions.
Sharing the dish on his website, Jamie described the fish meal as: “Inspired by flavours that will transport you to the Greek coast, this delicate dish simply celebrates white fish fillets.
“Easy to halve if you’re serving two, you’ll be glad to have this one up your sleeve.”
Jamie Oliver’s steamed fish recipe
As the star of the dish, it’s important to prepare the fish correctly to maximise its flavours.
To “amplify the flakiness”, Jamie recommended adding a generous dusting of sea salt to the raw fillets. Once seasoned, set the fish aside and move on to the rest of the dish.
Put a large shallow casserole pan over medium heat, then chop the peppers into 2cm chunks, discarding the seeds and stalks. Add the peppers to the pan as you go, along with two tablespoons of olive oil.
Quarter the leek lengthways and wash, then slice into 2cm thick rounds. Add them to the pan, season with salt and black pepper, and cook for 15 minutes, or until sweet and lightly golden.
Stir the vegetables regularly and add a few splashes of water, if needed. Strip the oregano leaves into a pestle and mortar with a pinch of salt and pound into a paste.
Then, squeeze in half the orange juice, followed by one tablespoon of red wine vinegar and two tablespoons of extra virgin olive oil.
Muddle everything together then rinse the fish fillets and pat them dry with kitchen paper.
Nestle the fish into the dish of vegetables, squeeze in the remaining orange juice and add 100ml of water.
Finally, cover the pan, reduce the heat to low and cook for seven minutes, or until the fish is just cooked. Drizzle the orange dressing over the fish, leeks and peppers to serve.
