Steamed Hammour Fillets Food

FISH EN PAPILLOTE

Steps:

• Preheat oven to 375 degrees F.
• In a bowl, mix together the onion, zucchini, carrot and garlic. Adds the oil, season with salt and pepper, to taste, and toss to combine. Put each fish fillet in a large square of parchment paper and season with salt and pepper, to taste. Arrange the vegetables on top, dividing evenly. Top the vegetables with 2 lemon slices, 2 sprigs thyme, a pat of butter and 1 tablespoon white wine, layering in order. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.

STEAMED HAMMOUR FILLETS

Steps:

• Preheat oven to 200C.
• Marinate hammour fillets in lemon juice and salt for half an hour.
• This will remove all the dirt from the fish.
• Remember to wash the fillets in clean water before cooking.
• Place fillets in a baking dish.
• Combine tomato juice and seasonings in a bowl.
• Pour over fish.
• Cover.
• Bake for 12-18 minutes or until fish flakes easily.

LEMON PEPPER BAKED HAMOUR FISH

Steps:

• Place fish fillets in a bowl.
• Sprinkle with salt, turmeric, black pepper, garlic and cumin powder, tossing to coat well.
• Cover and marinate for 20 minutes at room temperature or longer in the refrigerator.
• Preheat oven to 200C.
• Coat the bottom of the baking dish with oil.
• Place the fish in a single layer.
• Pour the marinade over it.
• Bake uncovered for 25 minutes.
• The fish should be firm to touch.
• Fish is ready when it easily flakes with a fork.
• Sprinkle with lemon juice.
• Serve hot.
• Enjoy!

STEAMED WHOLE FISH WITH GINGER, SCALLIONS, AND SOY

Steps:

• 1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
• 2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
• 3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
• 4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
• 5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.

STEAMED WHITEFISH FILLETS

Steps:

• Preheat oven to 200°C.
• Put the fish fillets in a baking dish.
• In a bowl combine the remaining ingredients.
• Pour over the fillets.
• Cover and bake for 12-18 minutes until the fish flakes easily.
• Serve at once.
• Enjoy!

STEAMED FILLET OF SOLE

Steps:

• Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream.
• Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as "the jam".
• Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed.
• To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew.