Wednesday is Recipe Day at Cooking Manager.
This technique works with almost any kind of fish: fillets or whole fish, salmon or whitefish. I וsed some tilapia fillets my husband had bought a few weeks ago on sale. I love to make fish this way because I don’t have to turn on the oven. I quickly slice up the vegetables and add the fish. The beauty of this method is that by laying the fish on top of the vegetables, it gets steamed and not poached. There, I’ve given away almost the whole thing.
You’ll need a shallow skillet with a cover.
- Peel and slice an onion. Saute in 2-3 tablespoons of olive oil. frying pan that has a cover. Add other fresh or frozen vegetables such as:
You could add peas, zucchini, broccoli or cauliflower but they may end up overcooked.
- Add a clove or two of sliced, fresh garlic.
- Add the fish and season with salt, pepper, paprika, thyme, bay leaf or herbs like parsley or dill. Cover and cook until the fish is done. If your fish is thick, you may want to turn it over after ten minutes or so. The fish can even start off partially frozen, if you don’t mind your vegetables being well-cooked.
- If the fillets are thin they could be done in 5-10 minutes. Your vegetables might still be crisp, depending on how small you cut them. The fish is cooked when the juices run clear.
- Serve with lemon.
Have you ever cooked fish with this technique?
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