Steamed Fish with Vegetables
Cod fillets steamed with lemon, served alongside broccoli and carrots. A light, healthy dinner from the steamer.
- Time
- 25 min
- Serving
- 243 kcal
- Ingredients
- ≈ $3.45
- Protein
- 36 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 180 g
- 2 Lemon≈ $4.70 per kg 10 g
- 3 Fresh broccolipack 400 g ≈ $2.00 100 g
- 4 Carrots≈ $1.50 per kg 60 g
- 5 Salt 2 g
- 6 Ground black pepper to taste
- 7 Dillpack 50 g ≈ $1.80 3 g
- 8 Olive oil 4 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Season the fillets with salt and pepper, then top each with a lemon2 slice.
Slice the carrots4 into 5mm rounds and separate the broccoli into florets.
Place the carrots4 in the bottom basket and steam for 5 minutes; then add the fish and broccoli to the top basket.
Steam for another 10–12 minutes, until the fish flakes easily with a fork and the carrots4 are tender.
Drizzle with oil and sprinkle with chopped dill7.
Tips
- Why it works
- Place carrots in the bottom basket first. They need 2–3 minutes longer to soften than fish or broccoli. Overcooked carrots turn mushy and lose texture.
- Substitutions
- Use 100g frozen broccoli (no thawing) or swap lemon for 1 tbsp vinegar (adds sharpness but no color). Replace cod with 180g firm white fish like pollock.
- Common mistakes
- If the cod smells fishy or the flesh sticks together, it’s undercooked. Check with a fork at 12 minutes; it should flake easily.
- Storing and reheating
- Eat fresh or within 1 day. Reheat gently in a pan with 1 tsp water for 2 minutes to avoid drying out.
- Serve with
- Pair with 50g cooked quinoa or 1 small boiled potato to balance the lightness. Serve with a side of yogurt sauce if kids prefer dipping.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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