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Steamed Fish Fillets and Delicate Vegetables
Steamed Fish Fillets and Delicate Vegetables

The perfect recipe of healthful ingredients



Yields 4



30 Minutes



Azur Sauvignon Blanc 2013




  • 1 tablespoon olive oil
  • 1 cup thinly sliced onion
  • 1 teaspoon minced garlic
  • 2 medium carrots, shredded with a peeler
  • 1 small zucchini (about 1/2 pound), cut into julienne strips
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried savory
  • Salt and pepper to taste
  • 1/2 cup water
  • 4 flat fish fillets (about 1/3 pound each and skin on, if possible), washed and dried


  1. Heat the olive oil in a large skillet with a tight fitting lid over moderate heat. Add the onion, garlic, and carrots. Saute for 5 minutes, or until onion and carrots are soft. Add the zucchini, bay leaf, basil, and savory. Stir well and saute for 5 minutes. Season well with salt and pepper, and then add the water. Bring the water to a boil, reduce the heat, and cover. Simmer for 5 minutes.
  2. Lay the fillets, skin side down, on the vegetables. Season lightly with salt and pepper. Cover the pan and simmer for 3 to 7 minutes, depending on the thickness of the fish. (When just past the translucent stage, the fish is done.)
  3. To serve, slide a large metal spatula under each fillet's bed of vegetables, discard the bay leaf, and deposit each portion on its bed on each plate.