We love cooking fish on a bed of vegetables—it’s always a hit. Zucchinis are perfect for this method.
The fish cooks gently in the steam from the zucchinis, losing its moisture which then flavors the zucchinis. This cooking liquid can be turned into a delicious sauce.
Which Fish to Use?
For this recipe, we used a large cod fillet for two people. Other firm white fish work just as well, such as haddock, sea bass, sole, red mullet, hake, flounder, or turbot. However, whiting and pouting are too delicate.
Avoid fatty fish that could overpower the zucchinis with strong flavors (like sardines or mackerel), though you might try salmon.
Best Cooking Equipment
You can use a skillet or sauté pan, but the ideal tool for this cooking method is a wok. Its shape and depth are perfect for this dish. Make sure you have a lid.
Recipe
Perfectly steamed fish over a bed of zucchinis
Equipment
- 1 wok
Ingredients
- 2 fish fillets or one large fillet
- 2 zucchinis
- 1 garlic clove
- 1 tablespoon oil
- Salt and pepper
Instructions
- Peel and chop the garlic. Cut the zucchinis into thick rounds to hold up during cooking. Season with salt.
- Sauté the zucchinis and garlic in oil over high heat until they start to brown.
- Place the fish fillet on top of the zucchinis. Season with salt and pepper, lower the heat, and cover.
- Cook for 5 to 10 minutes on low heat, depending on the thickness of the fillet.
The sauce:
- At the end of cooking, collect the juices released by the fish and zucchinis. Add a tablespoon of cream, mix, and it’s ready to serve.
