• Cook time: 12 minutes
  • Temperature: 75 ºC
  • Shelf level: 2
  • Function: Full Steam
  • Water: 270 ml
  • Serves: 4


Main Dish
  1. 1kg fresh fillet of sea Bream or Bass
  2. 1 lemon
  3. Pinch of salt
  4. Pinch of pepper
  5. Olive oil
  6. Clove of garlic or two, sliced
  7. Herbs — whatever is available fresh
  8. (coriander, fresh onion, oregano, basil and flat parsley are all good options)


  1. Set the steam oven to the ‘Full Steam’ function, temperature 75°C.
  2. Coat the fish in the oil, sprinkle salt and pepper, put in the steam cooking dish.
  3. Cut the herbs into 5-6cm pieces.
  4. Wash and slice the lemon and place on the fish.
  5. Spread the garlic slices on the fish.
  6. Cook on shelf level 2 on the ‘Full Steam’ function at the preheated temperature of 75°C for 15 minutes.
  7. Strain the stock into a small pan and bring to the boil. Switch off the hob, add the butter and egg yolk and blend to a creamy sauce.
  8. Season with salt and pepper and pour over the steamed fish fillets.
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