Steamed Fish with Fennel, Parsley, and Capers

By Martikibird

Ingredients

• Garnish:
• 1 fennel bulb, thinly sliced
• 1/4 medium white onion, thinly sliced
• 1/2 lemon, juiced
• 2 4-6oz. portions of striped bass, halibut or similar fish
• 1/2 teaspoon sea salt
• Coarse black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon capers, rinsed
• 2 tablespoons extra-virgin olive oil
• Additional olive oil
• Chopped fresh parsley
• Red pepper flakes
• Lemon wedges
• Side:
• 2 cups prepared brown rice

Preparation

Step 1

Place fennel, onion, and lemon juice in a medium saucepan with a tight fitting lid; cover vegetables with 1 inch of water.

Bring pan to a boil, then reduce heat, and simmer uncovered for 5 minutes. Remove pan from heat.

Season the fish with sea salt and ground pepper to taste; place in pan on top of vegetables. Sprinkle fish with capers and parsley.

Cover the pan, and simmer for about 8 to 10 minutes, until fish is almost flaky.

To serve, divide vegetables, fish and juices between two shallow bowls or rimmed plates, keeping fish on top. Drizzle fish with olive oil, and sprinkle with additional parsley.

Serve with brown rice, lemon wedges and red pepper flakes on the side.