Jamie Oliver 5 Ingredients Steamed Fish Aïoli is made with white fish fillets, new potatoes, baby carrots, fresh basil, and garlic mayo. This delicious steamed fish recipe creates a light and flavorful dinner that takes about 27 minutes to prepare and can serve up to 4 people.
This Steamed Fish Aïoli Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 4 x 150g white fish fillets (skin on, scaled, pin-boned)
- 750g new potatoes
- 500g baby carrots
- 1 bunch of basil (30g)
- 4 heaped tablespoons garlic mayo
How To Make This Steamed Fish Aïoli:
- Prepare the Fish: Season each fish fillet with 1 teaspoon of sea salt and set aside. You will rinse this away later.
- Cook the Potatoes: Place the new potatoes in a large pan, halving any bigger ones, and cover with boiling salted water. Cook on medium heat for 10 minutes.
- Add the Carrots: After 10 minutes, add the baby carrots to the pan and continue cooking.
- Steam the Fish: Rinse the fish to remove the salt and pat dry with kitchen paper. Place the fish skin side up in an oiled colander over the pan (make sure the water doesn’t touch the colander) and cover with a lid. Steam the fish for 10 minutes or until the vegetables are tender and the fish is flaky.
- Make the Basil Mayo: While the fish and vegetables are cooking, pick the basil leaves and crush them in a pestle and mortar, reserving a few for garnish. Mix the crushed basil with the garlic mayo to make a herby dressing.
- Serve: Peel away and discard the fish skin. Divide the fish and vegetables between plates, add a dollop of the basil mayo, garnish with the reserved basil leaves, and finish with a sprinkle of black pepper and a drizzle of extra virgin olive oil, if desired.
Recipe Tips
- Season the Fish Properly: Salt the fish well before steaming, but remember to rinse the salt off before cooking to avoid it being too salty.
- Check the Fish for Doneness: The fish is ready when it flakes easily with a fork. Don’t overcook it or it will become dry.
- Steam the Fish Above the Vegetables: Place the fish above the vegetables, not in the boiling water. This keeps the fish moist and cooks it evenly.
- Don’t Skip the Basil Mayo: The herby garlic mayo adds a lot of flavor to the dish, so make sure to mix the basil well and use fresh basil leaves.
- Serve the Fish Without the Skin: After steaming, peel away the skin for a more tender texture and a cleaner presentation.
How To Store & Reheat Leftovers
Storing in the Fridge: Place any leftover fish and vegetables in separate airtight containers. Store in the fridge for up to 2 days.
Reheating: Reheat the fish and vegetables gently in a frying pan over medium heat or in the microwave for 1-2 minutes. Avoid overheating the fish, as it can become dry. Add the mayo dressing fresh when serving.
Nutrition Facts
- Calories: 389 kcal
- Total Fat: 10.6g
- Saturated Fat: 1.4g
- Protein: 32.2g
- Carbohydrates: 43.9g
- Sugars: 8.8g
- Salt: 1.8g
- Fibre: 5.4g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Seared Tuna Salad
- 5 Ingredients Bream & Roasted Grapes
- 5 Ingredients Sea & Mountain Skewers
- 5 Ingredients Croatian Mussels
Jamie Oliver 5 Ingredients Steamed Fish Aïoli
Description
Jamie Oliver 5 Ingredients Steamed Fish Aïoli is made with white fish fillets, new potatoes, baby carrots, fresh basil, and garlic mayo. This delicious steamed fish recipe creates a light and flavorful dinner that takes about 27 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Fish: Season each fish fillet with 1 teaspoon of sea salt and set aside. You will rinse this away later.
- Cook the Potatoes: Place the new potatoes in a large pan, halving any bigger ones, and cover with boiling salted water. Cook on medium heat for 10 minutes.
- Add the Carrots: After 10 minutes, add the baby carrots to the pan and continue cooking.
- Steam the Fish: Rinse the fish to remove the salt and pat dry with kitchen paper. Place the fish skin side up in an oiled colander over the pan (make sure the water doesn’t touch the colander) and cover with a lid. Steam the fish for 10 minutes or until the vegetables are tender and the fish is flaky.
- Make the Basil Mayo: While the fish and vegetables are cooking, pick the basil leaves and crush them in a pestle and mortar, reserving a few for garnish. Mix the crushed basil with the garlic mayo to make a herby dressing.
- Serve: Peel away and discard the fish skin. Divide the fish and vegetables between plates, add a dollop of the basil mayo, garnish with the reserved basil leaves, and finish with a sprinkle of black pepper and a drizzle of extra virgin olive oil, if desired.
Notes
- Season the Fish Properly: Salt the fish well before steaming, but remember to rinse the salt off before cooking to avoid it being too salty.
- Check the Fish for Doneness: The fish is ready when it flakes easily with a fork. Don’t overcook it or it will become dry.
- Steam the Fish Above the Vegetables: Place the fish above the vegetables, not in the boiling water. This keeps the fish moist and cooks it evenly.
- Don’t Skip the Basil Mayo: The herby garlic mayo adds a lot of flavor to the dish, so make sure to mix the basil well and use fresh basil leaves.
- Serve the Fish Without the Skin: After steaming, peel away the skin for a more tender texture and a cleaner presentation.
Jamie Oliver 5 Ingredients Steamed Fish Aïoli