Description
Every so often, I whip up a dish that strikes the perfect balance of tasting so special but being so easy to make. I like to think of them as “instant classics” – tried & true recipes to come back to time & time again. This incredible White Wine Steamed Fish with Burst Tomatoes totally fits the bill!
Steaming is a wonderful way to cook a delicate protein like fish, & it really couldn’t be easier. With this recipe, you’ll layer hearty white fish fillets into a skillet, dot them with butter, shower them with cherry tomatoes & good aromatics (garlic! shallots! capers!), & drown everything in white wine.
From there, the stove does all the work! As soon as the wine reaches a simmer, cover the skillet with a lid to trap in the steam & gently cook the fish. In no more than 10 minutes, the fish will be beautifully tender & flaky, while the tomatoes burst open into the white wine to create a built-in pan sauce.
A 20-minute dinner that’s perfect for everything from weeknight cooking to easy entertaining. Check out the blog post, above, for easy swaps & serving suggestions. ♡ Happy cooking!
Ingredients
- 1 ½ pounds boneless, skinless white fish fillet, sliced into four 6-ounce portions (see Recipe Notes)
- kosher salt & ground black pepper, to season
- 4 tablespoons unsalted butter, sliced into ½-tablespoon pieces
- 8 ounces cherry tomatoes
- 1 small shallot, finely diced
- 4 cloves garlic, thinly sliced
- 2 tablespoons capers
- ½ – 1 cup dry, unoaked white wine
- optional: 1 teaspoon lobster base
- for serving, as desired: leafy fresh basil or parsley, rice or crusty bread, sautéed or steamed vegetables of choice, etc.
Instructions
- Prep: Use a paper towel to pat the fish fillets as dry as possible, then season generously with 1 ½ teaspoons kosher salt & ground black pepper, as desired. Transfer to a large skillet with a tight-fitting lid, arranging the fish in a single, even layer. Dot each piece of fish with butter. Add the cherry tomatoes to the skillet, arranging them around the fish, then sprinkle the shallot, garlic, & capers over top. If using lobster stock, whisk it into the white wine. Pour the white wine into the skillet, using just enough to come halfway up the sides of the fish.
- Steam the fish: Place the skillet over medium-high heat. Once the wine begins to simmer, reduce heat to medium-low & cover the skillet. Steam 8-10 minutes, or until the tomatoes begin to burst open & the fish is cooked through as desired, easily flaking with the nudge of a fork – total cook time depends on the thickness of fish used.
- Serve the white wine steamed fish as desired. We love to shower the skillet with leafy fresh herbs, like basil or parsley, then serve alongside rice & veggies. When I’m feeling particularly low-effort, I’ll also happily enjoy this white wine steamed fish with a simple green salad & lots of crusty bread to capture all of the white wine sauce – you really can’t go wrong. Enjoy!
Notes
- Jess’ Notes & Tips:
- Best fish to use: The beauty of this steamed white fish recipe is its versatility! You can make it using almost any firm-fleshed fish you love. We like to use a hearty white fish like cod or halibut since their hearty fillets hold up to steaming really beautifully. If you prefer to use another type of fish, your best bet is a similar fish with firm flesh, however thinner, delicate varieties like tilapia & haddock work well, as does salmon. Cook times will vary based on the thickness of the fish fillets you use – adjust as needed.
- Thawing frozen fish: The fastest & safest way to thaw frozen fish is to place it in a zip-top bag & submerge in cool water. The steady, cool temperature of the water creates a really controlled environment for the frozen fish to come up to room temperature. This is better from a food safety standpoint, since it limits bacterial growth. Refresh the water every 10 minutes or so, until the fish is completely thawed – 25-30 minutes, tops!
- For a creamier sauce: If you’d like to serve your steamed fish with a creamy white wine sauce, it’s a really simple adaptation of this recipe. Once the fish is steamed, transfer it to a serving plate. Increase the heat under the pan to medium-high & whisk in 3-4 tablespoons of heavy cream. Simmer until thickened slightly, then serve immediately, spooning the creamy white wine sauce over the steamed fish with the burst tomatoes & capers.
- Storage & Reheating: Leftover white wine steamed fish will keep, stored in an airtight container in the refrigerator for 1-2 days. Reheat in the microwave until warmed through.