Fish Steamed over Summer Vegetables

This versatile and foolproof recipe provides both a delicious fish dish and a flavorful side in one simple preparation, making it an ideal summer main course. It’s a perfect meal for gardeners or anyone who loves fresh, vibrant flavors from the season’s bounty.

The concept behind this dish is to start with a medley of vegetables, giving them a head start in a hot skillet to soften slightly without fully cooking. Once the vegetables are ready, you’ll use them as a bed to steam sturdy fish fillets, steaks, or whole fish, ensuring that everything cooks together beautifully.

In the main recipe, the vegetables are combined in a summertime ratatouille-style blend. However, you can get creative with other vegetable options, as showcased in the chart above. Depending on the vegetables you choose, you may need to adjust the cooking time slightly. The goal is to have the vegetables softening, but not fully cooked, so they finish perfectly alongside the fish.

For this recipe, it’s recommended to use fish like halibut, salmon, or trout, as they work well with the cooking method. Fish that tends to dry out quickly, such as tuna and swordfish, are best avoided.

Now, let’s explore this delightful fish and vegetable combination with various options to tailor the dish to your taste preferences. The recipe includes five ways to vary the fish and vegetables, providing you with a range of delicious possibilities for a delightful dining experience.

MAKES: 4 servings

TIME: 30 to 40 minutes

INGREDIENTS: 

VEGETABLE BED

• 3 tablespoons extra virgin olive oil, plus more if needed
• 1 tablespoon minced garlic
• 1 large onion, chopped
• Salt and freshly ground black pepper
• 2 medium or 1 large zucchini, trimmed and cut into 1-inch chunks
• 2 small or 1 medium eggplant, peeled if you like, and cut into 1-inch chunks
• 1 medium red bell pepper, cored, seeded, and cut into 1-inch chunks
• 3 small or 2 medium tomatoes, cored and roughly chopped, with their juice
• 1 teaspoon fresh thyme or marjoram leaves
• 1/2 cup black olives, pitted if you like (optional)

INSTRUCTIONS:

1. Put 2 tablespoons of olive oil in a large skillet with a lid over medium-high heat. Add the garlic, and when it sizzles, add the chopped onion. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to soften, approximately 5 minutes.
2. Add the zucchini, eggplant, bell pepper, and additional salt and pepper. Lower the heat to prevent burning and cook, stirring occasionally, until the eggplant is fairly soft, about 10 to 15 minutes. Add the tomatoes, thyme, and olives (if using), and cook for an additional 5 minutes until the tomatoes start to break up. Taste and adjust the seasoning.
3. Sprinkle the fish with salt and pepper, and carefully lay it on top of the vegetables in the skillet. Adjust the heat to maintain a simmer, cover, and cook for 5 to 12 minutes, depending on the thickness of the fish. A thin-bladed knife inserted into the thickest part of the fish should meet little resistance when done.
4. Transfer the fish to a plate, then stir the chopped basil into the vegetables and spoon them around the fish. Drizzle the dish with the remaining olive oil (you can use a little more if desired) and serve.

5 WAYS TO VARY FISH STEAMED OVER VEGETABLES:

Follow the main recipe for the vegetable bed, and then choose from the following variations to create your unique fish and vegetable pairing:

Autumn Vegetables:

• Vegetable Bed: Extra virgin olive oil
• Vegetables: Butternut squash and chestnuts, apples, or pears
• Added Liquid: None needed
• Finishing Flavors: 1/4 cup chopped hazelnuts

Spring Vegetables:

• Vegetable Bed: Butter
• Vegetables: Fresh or frozen peas and scallions, cut into chunks (use only about 4 cups and put the fish on immediately after the vegetables)
• Added Liquid: 1/4 cup cream
• Finishing Flavors: 1/4 cup chopped fresh mint or chives

Potatoes:

• Vegetable Bed: Extra virgin olive oil or butter
• Vegetables: Red potatoes, fingerlings, or other waxy potatoes
• Added Liquid: 1/2 cup water or beer
• Finishing Flavors: 1/4 cup chopped fresh chives

Greens:

• Vegetable Bed: Extra virgin olive oil
• Vegetables: Roughly chopped kale, collards, bok choy, cabbage, spinach, etc. (if they’re tender, put the fish on immediately after the vegetables)
• Added Liquid: 1/4 cup water
• Finishing Flavors: 1/4 cup chopped black olives and hot red pepper flakes to taste (optional)

Gingered Sweet Potatoes:

• Vegetable Bed: 1 tablespoon dark sesame oil and 2 tablespoons neutral oil (like grapeseed or corn) or butter
• Vegetables: Sweet potatoes, grated fresh ginger (omit the garlic and onion)
• Added Liquid: 1/4 cup water or soy sauce
• Finishing Flavors: 1/2 cup chopped scallion

Feel free to mix and match the vegetables and flavors as you like. Just ensure that the total quantity of vegetables is roughly 6 cups raw. If you need additional liquid to keep the vegetables moist, add it after placing the fish in the pan.

Enjoy experimenting with this delightful fish and vegetable steaming recipe, and savor the delicious combinations of flavors that reflect the bountiful offerings of each season. Whether you’re a seafood lover or a fan of fresh produce, this dish promises a delightful and satisfying dining experience.