Steamed Fish with Lemon Beurre Blanc

Steamed Fish with Lemon Beurre Blanc - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Restaurant-quality results with just a few ingredients

Simple, elegant, and full of flavour, this light fish dish is gently steamed for the perfect texture, then topped with a velvety lemon beurre blanc sauce that’s rich but balanced with bright capers and herbs. It feels gourmet, but it’s surprisingly easy, you can make it in less than 20 minutes. A go-to dinner when you want something clean, satisfying, and restaurant-worthy, without breaking a sweat. Serve with steamed asparagus, green beans, and a simple side of boiled new potatoes to soak up the delicious sauce.

Ingredients

Fish
4 white fish fillets (cod, halibut, or blue eye cod – skin off, 150–180g each)
Salt and pepper
1 tsp olive oil
Beurre Blanc Sauce
¾ cup dry white wine (Sauvignon Blanc or Chardonnay)
2 tbsp lemon juice
¼ cup finely chopped shallots
1 tbsp chopped dill
200g unsalted butter, chilled and cut into small cubes (about 7oz)
2 tbsp mini capers, drained
Salt and pepper

Steps

Step 1
Season fish fillets with salt and pepper on each side. (You could also ad lemon zest). Rub a little olive oil on the bottom part.
Step 2

To prepare the steamer, fill a pot with about 2 inches of water and bring it to a simmer. For extra flavour, add a few lemon slices and a couple of dill sprigs to the water (Optional, but adds subtle aroma). Place a steaming basket over the simmering water, ensuring the water doesn’t touch the bottom of the basket.
Step 3

To steam the fish, place the seasoned fish fillets, oiled side down in the steamer. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily.
Step 4

While the fish steams, make the sauce. In a frying pan or small saucepan over medium heat, combine the white wine, lemon juice, and shallots. Simmer gently until reduced by half.
Step 5

Lower heat. Begin whisking in the chilled butter, a few cubes at a time, whisking constantly to emulsify before adding more. Keep temperature low to avoid splitting.
Step 6

Once all the butter is incorporated and the sauce is glossy and smooth, stir in the capers and chopped dill. Season with salt and pepper to taste.
Step 7

Carefully transfer the steamed fish to warm plates. Spoon sauce generously over each fillet. Garnish with extra dill and a lemon slice.
Step 8

Serve immediately while hot and glossy.

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