Fish Family friendly Main

Steamed fish with dill and lemon sauce

Name: Steamed fish with dill and lemon sauce
Yield: 4
Ingredients: 8 x 80g whiting fillets (skin on); 8 long dill sprigs; 1 cup (250ml) good-quality chicken stock; 2 tablespoons lemon juice; 100g cold unsalted butter, diced; 1 tablespoon finely chopped dill

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by Jill Dupleix

Food writer

Oct 03, 2015

Steamed white fish is so delicate, it needs nothing more than a dill sprig and a simple lemon sauce.

8 x 80g whiting fillets (skin on)
8 long dill sprigs

Lemon sauce

1 cup (250ml) good-quality chicken stock
2 tablespoons lemon juice
100g cold unsalted butter, diced
1 tablespoon finely chopped dill

Method

1.

For the sauce, bring the stock to the boil and simmer until reduced by half. Turn heat to low, then stir in lemon juice. Whisk in the diced butter, a few pieces at a time, without allowing the sauce to boil. Season with sea salt and pepper to taste, then stir in the chopped dill and keep warm.
2.

Arrange the fish fillets in one layer in a steamer, season well, then drape a dill sprig on top of each one. Cover and steam over a pan of simmering water for 5 minutes or until cooked.
3.

Serve the steamed fish with the lemon sauce, lemon wedges and boiled chat potatoes, if desired.