How to Cook Fish in Your Steam Oven
How do you get the perfect steamed fish? Today we're on the Wolf E Series 30" Stainless Steel Transitional Convection Steam Oven showing you how to use your steam oven to achieve a steamed nutrient-rich orange roughy.
The perforated pan is an essential piece of any steam oven model. The holes are designed to regulate airflow and promote an even cook. You'll then have your solid pan underneath to catch any drippings.
While you're prepping, you can have your steam oven preheating on the steam setting at 212 degrees. We like to put a piece of lettuce down on our pan, but you can use pineapple leaves or any greens you want. You can then add a few lemon slices on top of the lettuce.
Chef's tip: The tails on filets will cook much faster. Tuck the tail to create even cooking.
Then, add some parsley on top of your fish, but you can use basil or any type of fresh herb. Combined with the lemon, seasonings, and herbs, this just makes for an amazing piece of steamed fish.
Next, sprinkle 1/4 tablespoon of salt, 1/4 tablespoon of pepper, and 2 tablespoons of old bay seasoning on top of your fish. Drizzle on a little bit of olive oil and place a tablespoon of butter on top. You can skip the butter if you are looking for a lower-calorie dish. If you're trying to eat healthily, steaming really preserves all the nutrients; It keeps it very healthy and easy, but butter always makes it better.
Moving over to the steam oven, make sure to keep your perforated pan on top, and the solid pan on the bottom. On the steam setting, this should take about 8 to 10 minutes.
From the healthiest standpoint, the steamed fish will retain all the nutrients and minerals. Not only is it juicy, but it is a better option for a healthy lifestyle.
- 1 piece of white fish
- 1/2 parsley
- 2 tbsp old bay
- 1/4 tablespoon salt
- 1/4 tablespoon pepper
- 1 tbsp butter unsalted
- Preheat the steam oven to 212 degrees
- Place lettuce on a perforated tray
- Place lemons on top of lettuce
- Tuck tail of fish and place on top of lemons and lettuce
- Season with salt, pepper, old bay
- Steam for 8 - 10 minutes
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