Prep 12 mins
Cook 8 mins
My granny used to cook fish on a plate. It’s a great way to make perfectly steamed fish without overcooking it. Any white fish fillets will do; Snapper, Gurnard, Terakihi, to mention some New Zealand fish. In Scotland I made this with Haddock. Granny preferred Lemon Sole. This recipe is really only suitable for cooking for one or two. Any more than that and the fish won’t fit on the plate!
- 2 fish fillets (not too thick and no skin, 1 fillet per serving)
- 1 lemon
- 200 g fresh green beans
- 1⁄2 cup water (salted)
- 2 tablespoons olive oil (extra-virgin)
- Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
- Trim the ends off the green beans.
- Put the beans in a pan with cold salted water.
- Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
- Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
- Drain the beans.
- Pour the juices from the fish over the beans and toss through.
- Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don’t like the fruity flavour of olive oil, then skip this step or use milder oil.
- Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.
So easy and healthy. The fish I used was initially frozen and I thawed it in the microwave. It was also a bit too thick therefore requiring a longer cooking time. I think this dish would be even better using fresh fish and, as recommended, not thick. As a previous reviewer, I used lemon juice on the beans rather than the fish juices.
This is really great. The white fish I used was pike, and I had to make this twice because I was making this for four people (not the bean though, the beans I kept warm until the other two fillets were made). But I didn't quite like the fish juices with the beans, so I added the lemon juice to the beans.