Name: Steamed Fish with Herbs
Cook time: 12 minutes
Yield: 4 serving
Ingredients: 1kg fresh fillet of sea Bream or Bass; 1 lemon; Pinch of salt; Pinch of pepper; Olive oil; Clove of garlic or two, sliced; Herbs — whatever is available fresh; (coriander, fresh onion, oregano, basil and flat parsley are all good options)

Cook Time: 12 min
Temperature: 75 ºC
Shelf Level: 2
Function: Full Steam
Water: 270 ml
Serves: 4

Ingredients

Main Dish

1kg fresh fillet of sea Bream or Bass
1 lemon
Pinch of salt
Pinch of pepper
Olive oil
Clove of garlic or two, sliced
Herbs — whatever is available fresh
(coriander, fresh onion, oregano, basil and flat parsley are all good options)

Procedure

Set the steam oven to the ‘Full Steam’ function, temperature 75°C.
Coat the fish in the oil, sprinkle salt and pepper, put in the steam cooking dish.
Cut the herbs into 5-6cm pieces.
Wash and slice the lemon and place on the fish.
Spread the garlic slices on the fish.
Cook on shelf level 2 on the ‘Full Steam’ function at the preheated temperature of 75°C for 15 minutes.
Strain the stock into a small pan and bring to the boil. Switch off the hob, add the butter and egg yolk and blend to a creamy sauce.
Season with salt and pepper and pour over the steamed fish fillets.