Rosemary steamed fish

Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
327K 3.8/5 based on 36 reviews
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Last modified on: March 29th 2020

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
26 min.34 min.1 hour
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Step by step recipe

Stage 1 - 5 min.
Rosemary steamed fish
Take 6 fillets fish, fairly thick pieces of white fish, skinned and boned (hake, cod, ling, turbot, ...). Wash and dry them.

Check that there are no bones left by passing your finger down the centre of the fish while pressing gently. Salt and pepper on both sides.

Stage 2 - 20 min.
Rosemary steamed fish
Put 150 ml dry white wine in a small pan on medium heat, add 1 shallot minced, season with salt and pepper and reduce until only a tablespoonful of liquid is left.

Stage 3 - 2 min.
Rosemary steamed fish
Add 200 ml liquid cream, season again, and bring to the boil.

Stage 4 - 5 min.
Rosemary steamed fish
Pour the contents of the pan through a fine strainer...

Stage 5 - 2 min.
Rosemary steamed fish
...and press the shallots well to extract all the flavour.

Stage 6 - 10 min.
Rosemary steamed fish
Pour the cream back into the pan, put on low heat and leave to thicken slowly.

At the last minute, incorporate 2 knobs butter while beating.

Keep hot.

Stage 7 - 5 min.
Rosemary steamed fish
Prepare the steamer: in a large pan put about 2 cm or 1 inch of water and add 6 sprigs rosemary.

Place something metal on the bottom, as if you were making a bain-marie.

Stage 8 - 2 min.
Rosemary steamed fish
Place the basket or a rack in the pan, cover and put on medium heat.

Heat serving plates.

Stage 9 - 4 min.
Rosemary steamed fish
When water is boiling (enjoy the smell of the rosemary), place the fish pieces in the basket in a single layer (no overlapping), and cover. If necessary, cook the fish in batches. It's important that the fish is not in direct contact with water, only with the steam.

Cook for 4 or 5 minutes maximum. The fish is cooked when it is completely opaque. You can also use an electronic thermometer, and stop cooking when the middle of the fish reaches 60°C (140°F).

Stage 10
Rosemary steamed fish
If you cook the fish in more than one batch, leave the cooked pieces to wait in a hot dish, covered with a sheet of aluminium foil.

Stage 11 - 5 min.
Rosemary steamed fish
If necessary, reheat the fondue of onion, and spread about 2 tablespoonsful in the centre of each (hot) plate.

Lay a piece of fish on top, and pour about 2 tablespoonsful of sauce on and around it.

Chop 1 sprig chives and scatter over the top, maybe even use some chive flowers.

Serve without delay.
Try this with other herbs, like thyme or lemon-thyme.
And to drink?
A dry white wine, the same one that you used in the sauce, or else something fruity, like a Chardonnay such as Saint Véran.
Several days in the fridge, in a closed jar.
Adapted from a Bacchus meeting recipe.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,923 Kcal or 8,051 Kj163 gr41 gr150 gr
96 %63 %4 %23 %
Per 100 g
Energetic valueProteins CarbohydratesFats
110 Kcal or 461 Kj9 gr2 gr9 gr
5 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
320 Kcal or 1,340 Kj27 gr7 gr25 gr
16 %10 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Milk, Sulfites
How much will it cost?
  • For 6 people : 12.90 €
  • Per person : 2.15 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Onion fondueOnion fondue: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Loaf for "les filles'", Stuffed Mushrooms, Eggs meurette, Boulangère potatoes, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh spinach with cream, Mousse with two chocolates, Auvergne gratin, Tatin apples with mascarpone cream, Gratin with Parmesan flavours, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: The total turnip, Coconut sweetcrust pastry, Pan-fried salmon with white cabbage, Cramique, Plain cake, ... All
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Pan-fried fish fillets, braised cabbage with Noilly Prat, Tahitian salad, Fisherman's Ragout, Creamy "terre et mer" pots, Fish "à la Bordelaise", ... All
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