Recipe: Steamed fish with lemon & thyme
STEAMED FISH WITH LEMON & THYME
In the latest in the Chop Chop video series, Cuisine's Ginny Grant shows you a deliciously simple method for cooking fish.
4 skinless, boneless fish fillets
1 lemon, thinly sliced
4 sprigs thyme
4 tablespoons white wine or stock
Preheat the oven to 200°C. Put a baking tray in the oven. Tear four long sheets of foil (or baking paper) and fold each in half. Place a few lemon slices on one half of each piece of foil. Add the fish fillets, top with a sprig of thyme and season with salt and freshly ground pepper.
Fold the foil over the fish and tightly fold in three of the sides a few times, keeping one open. Add a tablespoon of wine or stock to each pack, close the remaining side and put onto the preheated oven tray. Cook for 6-10 minutes depending on the thickness of the fish.
Carefully open the bags and remove the fish to plates, pouring over the cooking juices. Served in the video with steamed potatoes, broccoli and carrots.