1/1 Photo of Steamed Fish (Without a Steamer) With Green Beans
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!
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- 1Prepare 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.
- 2Trim the ends off the green beans.
- 3Put the beans in a pan with cold salted water.
- 4Put 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.
- 5Bring 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.
- 6Drain the beans.
- 7Pour the juices from the fish over the beans and toss through.
- 8Place 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.
- 9Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.
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Nutritional Facts for Steamed Fish (Without a Steamer) With Green Beans
Serving Size: 1 (381 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 350.1
- Calories from Fat 137
- Total Fat 15.3 g
- Saturated Fat 2.2 g
- Cholesterol 99.0 mg
- Sodium 149.4 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 5.9 g
- Sugars 1.4 g
- Protein 43.5 g