Steamed whole pompano with lemon and olive oil
Whole fish is rubbed with salt and spices, steamed on a bed of blanched spinach then drizzled with extra virgin olive oil and lemon juice before serving.
Servings 2 people
Ingredients
- 1 whole pompano (600 grams / 1.3 pounds) or your fish of choice
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon finely grated lemon zest
- ¼ teaspoon grated ginger
- ¼ teaspoon minced garlic
- 1 teaspoon extra virgin olive oil plus more for drizzling
- juice of one ½ lemon
- fried garlic optional
- lemon slices optional
- cilantro optional
Instructions
- Score the fish on both sides.
- Mix together the salt, pepper, ginger, garlic and lemon zest. Rub all over the fish including the cavity.
- Place the fish in a covered container and allow to marinate in the fridge for at least an hour.
- Pour water into the steamer pan and start heating.
- Take the fish out of the fridge.
- Smear the bottom of a heat-proof plate with half a teaspoon of olive oil.
- Place the fish on the oiled plate and drizzle the remaining half teaspoon of olive oil over it (If adding a bed of spinach which is optional, spread the squeezed spinach on the plate and sprinkle with salt and pepper. Lay the fish on top of the spinach.)
- Steam the fish for 30 minutes.
- Take the fish out of the steamer.
- Drizzle with lemon juice and more olive oil.
- Optionally, garnish with fried garlic, lemon slices and cilantro before serving.
