Fish steamed over vegetables and fresh herbs from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 449) by Amanda Hesser

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Accompaniments: Beet tartare; Flattened potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 11, 2011

    This recipe is truly an easy, one-pan dinner. The only cleanup was the skillet and the cutting board. I am not usually a big fan of steamed fish, I prefer it grilled or seared. But in this dish, the fish absorbs some subtle flavors from the vegetables and herbs, and it is quite nice. We started off with the cored and chopped tomatoes as directed, but upon tasting them, realized they were pretty devoid of flavor. So we substituted a can of organic fire roasted tomatoes. Otherwise followed the recipe. Our fish took a little longer to cook. At the end of the 12 minutes it was still not cooked in the thicker areas. Although we generally "err to the rare" with fish, this took 13 to 14 minutes of steaming. I found this to be a great method for preparing a simple dinner, and the result was colorful, fragrant, and flavorful. I will definitely try it again, and play with different vegetables and fish.

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