Steamed fish with ginger & orange

Latest comments and suggestions

• Gwen

  09 July 2009

  Gwen rated and commented on this recipe

  

  This is my second time of trying seabass and i enjoyed it much better steamed cooked. Unfortunately i did'nt have the ingredients used here so i improvised. I used lemon juice, black pepper, shallots from my garden and mixed herbs.

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• Anneli

  10 August 2009

  Anneli commented on this recipe

  How can you improvise this recipe if you don't own a steamer?

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• Lesley

  10 August 2009

  Lesley commented on this recipe

  You can improvise by placing the fish on a plate over a saucepan of boiling water. Cover with foil or another plate.

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• Frantic Flapjack

  18 August 2009

  Frantic Flapjack rated and commented on this recipe

  

  I scattered the topping on as in the recipe, parcelled up the fillets individually in foil and baked in a hot oven for 15 minutes and they were very good. I would go easy on the orange zest though as it has a very strong flavour. The sea bass fillets were extremely pricy - £11 for four small fillets! If I made again, would look for something cheaper.

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• Judy

  09 November 2012

  Judy rated and commented on this recipe

  

  Really lovely dish, served the seabass with potato cakes and kale.

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Ingredients

• oil
• 2 seabass or bream fillets
• 2 slices root ginger , finely shredded
• 1 garlic clove , sliced
• zest and juice 1 orange
• handful coriander

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Difficulty and servings

Serves 2

Preparation and cooking times

20 minutes

Ingredients

• oil
• 2 seabass or bream fillets
• 2 slices root ginger , finely shredded
• 1 garlic clove , sliced
• zest and juice 1 orange
• handful coriander

Per serving

251 kcalories, protein 43.9g, carbohydrate 2.9g, fat 7.2 g, saturated fat 1.2g, fibre 0.1g, salt 0.4 g

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