Serves 4
25 min
Suzanne's Lemon-Herb Steamed Fish
Recipe GLPRd76258a8fcfcb3
Delicate haddock fillets are steamed with bright lemon, fresh tarragon, and tangy capers for a light, elegant main course. This simple preparation keeps the fish tender and flavorful while maintaining a clean, health-conscious profile. Ready in just 25 minutes.
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Ingredients
6 haddock fillets, 6 ounces each
salt, to taste
ground black pepper, to taste
12 fresh tarragon sprigs or 1 teaspoon dried tarragon
6 thin slices sweet white or red onion
2 lemons, thinly sliced
1 tablespoon capers, rinsed and drained
2 tablespoons dry white wine
chopped fresh tarragon, for garnish (optional)
Directions
Fill a steamer pot with water up to the level just below the steamer basket. Bring to a boil over high heat.
While water heats, pat the haddock fillets dry with paper towels. Season both sides of each fillet with salt and ground black pepper.
Arrange haddock fillets on a large piece of parchment paper or directly on the steamer basket, spacing them slightly apart.
Top each fillet with one thin slice of onion, dividing them equally among the six fillets.
Layer the lemon slices over the onions and haddock, distributing them evenly across all fillets.
Sprinkle the rinsed and drained capers over the lemon and onion layers.
Place fresh tarragon sprigs on top of each fillet (or sprinkle dried tarragon if using), dividing the 12 sprigs evenly among the fillets.
Drizzle the dry white wine evenly over all six fillets.
Carefully place the parchment paper with fillets (or steamer basket) into the steamer. Cover and steam for 12 to 15 minutes, until the haddock is opaque and flakes easily with a fork. Internal temperature should reach 145°F.
Transfer steamed fillets to serving plates. Garnish with fresh chopped tarragon if desired, and serve immediately.
