Full Steam Ahead Fish
Elevate your weeknight dinner game with "Full Steam Ahead Fish," a light and flavorful recipe that combines tender, perfectly steamed white fish fillets with a vibrant medley of fresh vegetables. Infused with a zesty lemon-garlic marinade and topped with fragrant dill and parsley, this dish delivers a burst of citrusy freshness in every bite. A healthy choice that's ready in just 30 minutes, this recipe uses steaming to lock in nutrients and preserve the delicate texture of the fish. Surrounded by a colorful blend of zucchini, carrots, and red bell peppers, it’s a feast for both the eyes and the taste buds. Whether you’re looking for a quick, nutritious meal or an elegant dish to impress guests, "Full Steam Ahead Fish" delivers simplicity and sophistication in one wholesome plate.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., cod, tilapia, or halibut)
- 1 whole lemon
- 3 cloves garlic cloves
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium zucchini, thinly sliced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 2 cups water
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Set aside.
Zest and juice the lemon. Divide the zest and juice, keeping half for the fish and half for garnish.
Peel and finely mince the garlic cloves.
In a small bowl, mix the olive oil, garlic, lemon zest, half of the lemon juice, salt, and black pepper to create a marinade.
Brush the marinade generously over both sides of each fish fillet. Let them marinate for 5-10 minutes while preparing the vegetables.
Thinly slice the zucchini, julienne the carrot, and slice the red bell pepper into thin strips.
Prepare a steamer pot or a steam basket set over a pot of water. Add the 2 cups of water to the pot and bring it to a gentle boil.
Lay down a single layer of zucchini slices in the steaming basket to create a bed for the fish.
Place the marinated fish fillets on top of the zucchini. Arrange the carrots and red bell peppers around and over the fish.
Sprinkle the fresh dill and parsley evenly over the fish and vegetables.
Cover the steamer with a tight-fitting lid. Let the fish and vegetables steam for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
Turn off the heat and carefully remove the steamer basket. Transfer the fish and vegetables to serving plates.
Drizzle the remaining lemon juice over the fish and garnish with additional herbs, if desired. Serve immediately while hot.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 2853 mg | 124% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 15.3 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 276 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3281 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
