Steamed Fish, Herbs, Lemon, White White over Spinach in Plastic Wrap Pouches Recipe
I know, “Plastic Wrap Pouches,” What the heck are those … well it is a quick easy way to make a steamed fish with tons of flavor and no clean up and simple and fresh tasting.
This is fresh fish (any fish you enjoy; feel free to use cod, tilapia, halibut, salmon; also feel free to use shrimp or scallops with this), your favorite herbs, some lemon and fresh spinach. Please feel free to your additional vegetables as I do with whatever is in season. Fresh tomato slices, mushrooms, shallots, zucchini or carrots. Any combination that you enjoy. Take it Greek with olives and feta and tomato over couscous, or Italian with pasta, white beans, olives, tomato and basil, mexican with salsa, polenta.
This is a method of cooking seafood in a plastic pouch, but be creative. I use what I have in the refrigerator and try to incorporate as many flavors as I can.Remember add whatever you have, tomatoes, olives, it doesn’t have to be perfect. It a method of cooking and your imagination determines the menu.
Below is my standard recipe but as you can see, a base of rice, pasta, polenta or spinach; then the fish; the the seasoning; then any other topping (vegetables, cheese or anything you like); then top top it off some butter and wine (or broth if you want).
- 4 fish fillets
- 1 bag of fresh spinach, sauteed lightly
- 1 shallot thin sliced
- 2 teaspoons Old Bay or any seafood seasoning
- 1 tablespoons fresh dill
- 1 teaspoon fresh parsley
- 1 teaspoon fresh oregano
- 1 lemon thin sliced
- Salt and pepper to taste
- 4 teaspoons of butter
- 1/2 cup white wine
- Olive oil to saute the spinach
- 1/2 teaspoon garlic minced
- Plastic wrap
- Ok, first lets cut 4 large sheets of plastic wrap. Enough to put the fish in the middle and then wrap like a present. Not too much. We are not flipping, so just so all the seams are covered.
- Next, saute the spinach, for this I just put in the micro for 1 minute with the garlic. You don’t want it sauteed, just lightly wilted. Just a couple of minutes of med high and it is done.
- Prepare the herbs and shallot. Just thin slice the shallot and chop the herbs and set aside to add on top of the fish. Slice the lemon as well.
- Now make the pouches, I make about a 10 inch square and then put the spinach down in the center a little salt and pepper, then the shallot, and top with the fillet, then a little salt and pepper, the seasoning, butter and lemon. Top with a little white wine, just a couple of tablespoons and wrap up. Bring both ends up and then pull the sides up and wrap like a present.
- NOTE: I make this in a large open bowl or soup bowl, with the raised edges you can make the pouches easily and make sure none of the liquid escapes.
- I cook these in a large colander or steamer basket over a medium boiled water. I can usually get 3 in each colander at a time. Maybe more on the size of your colander or steam basket. Just steam 5-10 minutes depending on the fish and ingredients.
- Remove and serve with your favorites sides. A great all in one dish. It is so moist and tender and flavorful. Just remove and slide out to eat plate. No clean up. A great interesting way to make a great seafood.
Member recipes are not tested by the CHOW food team.