Steamed fish fillets with spring vegetables | Reader's Digest Australia
Bamboo steamer baskets are very handy for this dish – you can stack them so that everything can be steamed together. The moist heat from steaming ensures that the fish doesn't dry out. If using a...
Ingredients
- 4 sea bass fillets, 3.5 cm thick, about 150 g each
- 3 cups (750ml) fish stock
- 1 cup (185g) couscous
- 1 strip of lemon zest
- 250 g baby carrots12 spring onions, trimmed to about 10 cm long
- 200 g asparagus tips
- 2 tablespoons chopped fresh parsley
- salt and pepper
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