serves 4

  • 1 bunch mixed herbs (sorrel, dill, parsley and coriander)
  • 1 – 2 lemons
  • 4 fish fillets, (e.g. hake, each weighing 150 – 200 g)
  • salt to taste
Wash the herbs and break into smaller pieces. Place in a steamer insert (or on a plate that will fit on a round cooling rack that fits into a deep saucepan), reserving a few sprigs to garnish. Wash and slice the lemons and place in the steamer insert (or on the plate), reserving a few slices to garnish. Wash the fish fillets and place on top of the herbs and lemon. Fill the steamer pan with water to a depth of 1– 1.5 cm, salt lightly and put the steamer insert in place (or put the rack and plate in a pan and pour water in, not touching the plate). Put a lid on the steamer or pan, switch steamer on or bring water to the boil and steam the fish for 15 – 20 minutes. Serve with fresh herbs and lemon slices.