Steamed Fish with Lemon Beurre Blanc and Capers

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining richness.

white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Green olives provide a similar briny flavor.

Season fish fillets with salt and pepper on each side. (You could also add 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.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens