Simple, elegant, and full of flavour, this light fish dish is gently steamed for the perfect texture, then topped with a velvety lemon beurre blanc sauce that’s rich but balanced with bright capers and herbs. It feels gourmet, but it’s surprisingly easy, you can make it in less than 20 minutes.
INGREDIENTS
Fish
- 4 white fish fillets (cod, halibut, or blue eye cod – skin off, 150–180g each)
- Salt and pepper
- 1 tsp olive oil
Beurre Blanc Sauce
- ¾ cup dry white wine (Sauvignon Blanc or Chardonnay)
- 2 tbsp lemon juice
- ¼ cup finely chopped shallots
- 1 tbsp chopped dill
- 200g unsalted butter, chilled and cut into small cubes (about 7oz)
- 2 tbsp mini capers, drained
- Salt and pepper
DIRECTIONS
- Season fish fillets with salt and pepper on each side. (You could also ad lemon zest). Rub a little olive oil on the bottom part.
- To prepare the steamer, fill a pot with about 2 inches of water and bring it to a simmer. For extra flavour, add a few lemon slices and a couple of dill sprigs to the water (Optional, but adds subtle aroma). Place a steaming basket over the simmering water, ensuring the water doesn’t touch the bottom of the basket.
- To steam the fish, place the seasoned fish fillets, oiled side down in the steamer. Cover and steam for 8-10 minutes, or until the fish is opaque and flakes easily.
- While the fish steams, make the sauce. In a frying pan or small saucepan over medium heat, combine the white wine, lemon juice, and shallots. Simmer gently until reduced by half.
- Lower heat. Begin whisking in the chilled butter, a few cubes at a time, whisking constantly to emulsify before adding more. Keep temperature low to avoid splitting.
- Once all the butter is incorporated and the sauce is glossy and smooth, stir in the capers and chopped dill. Season with salt and pepper to taste.
- Carefully transfer the steamed fish to warm plates. Spoon sauce generously over each fillet. Garnish with extra dill and a lemon slice.
- Serve immediately while hot and glossy.
