1,510 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

344 K 3.8/5 (36 reviews)

1 hour

Easy

12.90 €

3 people

13 Ingredients

Last modified on: March 29^th 2020

For this recipe: I want to make it (592×) I made it (835×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

For 3 people, you will need:

1 3 fillets fish
2 ½ shallot
3 3 sprigs rosemary
4 100 ml liquid cream
5 ½ glass dry white wine
6 15 g butter
7 1 tablespoon olive oil
8 ½ sprig chives
9 75 ml dry white wine
10 1 knob butter
11 150 g onion fondue
12 salt
13 pepper
Total weight: 880 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 30 min.

Cooking: 35 min.

All in all: 1 hour

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Take 3 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.

Put 75 ml dry white wine in a small pan on medium heat, add ½ shallot minced, season with salt and pepper and reduce until only a tablespoonful of liquid is left.

Stage 3 - 2 min.

Add 100 ml liquid cream, season again, and bring to the boil.

Stage 4 - 5 min.

Pour the contents of the pan through a fine strainer...

Stage 5 - 2 min.

...and press the shallots well to extract all the flavour.

Stage 6 - 10 min.

Pour the cream back into the pan, put on low heat and leave to thicken slowly.

At the last minute, incorporate 1 knob butter while beating.

Keep hot.

Stage 7 - 5 min.

Prepare the steamer: in a large pan put about 2 cm or 1 inch of water and add 3 sprigs rosemary.

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

Stage 8 - 2 min.

Place the basket or a rack in the pan, cover and put on medium heat.

Heat serving plates.

Stage 9 - 4 min.

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

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.

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 ½ sprig chives and scatter over the top, maybe even use some chive flowers.

Serve without delay.

Remarks

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.

Keeping: Several days in the fridge, in a closed jar.

Source: Adapted from a Bacchus meeting recipe.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	100 RDI=40 %	140 RDI=10 %	160 RDI=20 %	1,080 RDI=50 %	4,540 RDI: 50 %
Per 100 g	10 RDI=4 %	20 RDI=2 %	20 RDI=3 %	120 RDI=6 %	520 RDI: 6 %
Per person	30 RDI=10 %	50 RDI=5 %	50 RDI=8 %	360 RDI=20 %	1,510 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Fish, Milk, Sulfites

How much will it cost?

For 3 people : 6.45 €
Per person : 2.15 €

Change currency:

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)

Other recipes you may also like

Chestnut cake

This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
May 8^th 2020343 K5 1 hour 15 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
March 21^th 2017425 K3.5 15 min.

How to cook Morteau sausage well

This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.
November 15^th 20182.77 M 23.4 40 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20^th 2012785 K 43 25 min.

Tomato tart

This tart is very easy and quick to prepare.
January 13^th 2011284 K4.8 1 hour 20 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.