Easy Steamed Fish
JAMES COLQUHOUN
Cooking fish in a bag helps to infuse the flavors and lock in the moisture. This steamed fish is aromatic and incredibly soft. A simple, delicious dish!
Why it’s so good for you:
Fish is high in protein and a great source of omega-3 fats, making it a great addition to your diet, supporting your heart, joint, and brain health.
Ingredients
(use organic ingredients where possible)
- 1 fish fillet, firm, white, non-oily (snapper, trout, sea bass, cod, halibut, sole, turbot, whiting, or wild barramundi)
- 1 lemon slice and extra lemon wedges to serve
- 1 tbsp coconut oil or organic butter
- 1 small handful fresh cilantro (coriander) or dill
- 1 tsp coconut sugar
- Pinch sea salt
What to do
- Preheat oven to 350º F (180º C) and cut a piece of parchment paper, roughly 20 inches long.
- Place the fish fillet in the centre and top with all the other ingredients.
- Bring the long ends of the paper together and fold down securely several times, then fold down or twist the ends tightly and fold under the fish.
- Bake for 25 minutes or until just cooked. The fish should easily flake.
- Open the parcel and serve immediately with all its cooking juices.
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James Colquhoun is the filmmaker behind Food Matters, Hungry For Change, and Transcendence Seasons 1 & 2 and founder of Food Matters and FMTV. Along with Laurentine ten Bosch, James founded the Food Matters community following the release of the 2008 documentary, giving people the tools (films, books, articles, and guided programs) to take charge of their own health. From here, FMTV was born! It was designed as a place where you can access vital information by watching all of your favorite inspiring documentaries, expert interviews, & recipe videos in one place, and in early 2020 FMTV found it's new home on Gaia.