Steamed fish with fennel & white wine


Steamed fish with fennel & white wine

Prep Time: 20 Mins Cooking Time: 15 Mins Total Time: 35 Mins


  • 1 small bulb fennel (250g), trimmed and finely sliced
  • 4 shallots, sliced on the diagonal
  • 1/2 punnet (125g) cherry tomatoes, halved
  • 4 x 200g fillets of thick white fish fillets
  • 1/2 cup (125ml) dry white wine
  • Sea salt and pepper
  • 4 tsp butter
  • Steamed rice and green beans, to serve


  1. Bring a large wok or saucepan of water to the boil. Cut 4 x 30cm pieces of foil. Divide the fennel, half of the shallots and tomatoes evenly between the four sheets, placing them in the centre.
  2. Top each with a piece of fish, pour the wine evenly amongst them and season with salt and pepper. Top with 1 tsp of butter. Fold edges together to form sealed parcels.
  3. Place in the base of a large bamboo steamer, cover with a lid and steam for 15 minutes or until fish is just cooked through. Lift vegetables and fish out of the foil parcels onto plates, spoon over cooking juices and top with remaining shallots. Serve immediately with steamed rice and green beans.