Oxmoor House MARCH 2006
Place a steamer basket over boiling water in Dutch oven. Place half of each herb in basket. Arrange fish over herbs in basket; top with remaining herbs.
Cover and steam 7 minutes or until fish flakes easily when tested with a fork. Remove and discard herbs.
Carefully transfer fish to a serving plate, and garnish with lemon wedges, if desired.
Use any combination of fresh herbs to infuse this fish with flavor. Squeeze some fresh lemon juice over the fish before serving, and you won't miss salt.
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