How to Make a Steamer for Fish

Steamed fish is a delicious and healthy means of obtaining daily protein.

With a variety of flavors, textures and sizes of cut, fish can be cooked in many ways. Steaming is one way to cook freshwater or saltwater fish that always maintains the original flavor without losing moisture. This is not a simple method, however, without the proper steamer. Using a common item found around many kitchens -- parchment paper, -- fish can be steamed in a packet that can then be used to present the finished meal. This sort of fish preparation is known as "en papillote."

Things You'll Need

• Parchment paper
• 1 lb. fresh fish fillet or whole fish
• 2 tbsp. fresh herbs
• 1/4 cup liquid, such as broth or white wine
• 1/4 tsp. sea salt
• 1/4 tsp. fresh ground black pepper

Instructions

1. Tear off a sheet of parchment paper that is double the length of the fish fillet.

2. Place the parchment paper in a baking dish, with the excess draped over the sides. Preheat the oven to 375 degrees Fahrenheit.

3. Set the fish in the middle of the parchment paper. Sprinkle the fresh herbs on top of the fillets or inside the cavity of the whole fish.

4. Pour the broth around the fish, ensuring it is not leaking out of the paper by examining the edges and making sure they are draped over the side of the pan. This will keep any liquid from draining over the edges of the paper into the baking pan.

5. Sprinkle the sea salt and black pepper evenly over both sides of the whole fish or fillets.

6. Fold the two long ends of the parchment together, lining up their edges. Fold them down two to three times to create a sealed opening.

7. Roll the ends of the paper four to five times, until they sit within the edges of the baking pan. Tuck them to the bottom.

8. Insert the baking pan in to the oven. Cook for 15 to 20 minutes, depending on the thickness of the fish. Test to see whether it is done by inserting a fork in to the deepest part of the fillet or interior of the whole fish; if it is done, the flesh will flake.

Tips & Warnings

• Vegetables and other ingredients, such as bacon, can also be added to the fish to make the dish more hearty. Insert them into the packet with the fish before it is sealed.

References

• Martha Stewart: Baking Fish En Papillote
• C4 McVille: Elegant, Nutritious, and Easy Salmon With Fennel, Carrots, & Asparagus!