Steamed Fish Fillets with Potatoes and Asparagus

Tonight the chef wanted to make Osso Buco, but couldn’t find any veal shanks, so he made Swiss Steak instead. It was almost as good, and much quicker to prepare. We’ll keep an eye out for the veal, and make Osso Buco some time in the future.

For another meal, this recipe looks quick and easy, and the chef likes fish. This recipe is adapted from Great Food Fast: Dietitians of Canada, by Bev Callaghan and Lynn Roblin.

Steamed Fish Fillets with Potatoes and Asparagus

  • 1 cup small new red potatoes, quartered
  • 1 cup asparagus, cut into 1″ pieces
  • 2 fish fillets (4 oz each), about 1″ thick
  • 2 thin lemon slices
  • 1/4 tsp dried dill
  • dash of black pepper
  • 1 tsp butter
  • Salt to taste
  1. Place potatoes in a large steamer set over a pot of boiling water.
  2. Cover and steam for 8 to 10 minutes or until potatoes are beginning to soften but are not yet cooked.
  3. Place asparagus on top of potatoes.
  4. Place fish fillets on top of asparagus.
  5. Top with lemon slices; sprinkle with dill and pepper.
  6. Cover and steam for 5 to 6 minutes, or until fish is opaque and flakes easily with a fork.
  7. Dot with butter; cover and steam for 30 seconds or until butter is melted.
  8. Season to taste with salt.
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