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Six-Minute Steam-Baked Lemon Butter Fish

Name: Six-Minute Steam-Baked Lemon Butter Fish
Prep time: 2 min
Cook time: 6 min
Total time: 8 min
Ingredients: 2 of lemons, thinly sliced; 1.33 lb (600g) of firm white fish fillets, 1/2 inch thick; 0 of Salt and freshly ground black pepper; 6 Tbsp (85g) of salted butter, melted; 1 clove of garlic, minced; 0.5 cup of chopped fresh flat leaf parsley

Emily Rhodes

September 6, 2023

By using powerful, high-heat steam in the Anova Precision Oven, you can have a restaurant-quality meal on the table using only a handful of ingredients and a few short minutes. This very simple fish dinner can be dressed up with different herbs or seasonings. The key is hot and fast cooking in the Anova Precision Oven using lots of steam, which both speeds up cooking and maintains moisture in the fish.

Serves

Prep Time

00:02

Cook Time

00:06

Six-Minute Steam-Baked Lemon Butter Fish

4.33 (3)

6394

Ingredients

lemons, thinly sliced

1.33 lb (600g)

firm white fish fillets, 1/2 inch thick

Salt and freshly ground black pepper

6 Tbsp (85g)

salted butter, melted

1 clove

garlic, minced

½ cup

chopped fresh flat leaf parsley

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: Off

Steam: 60%

Temp: 446°F

Heat: Rear

2. Prepare the Fish

Lay the lemon slices in a single layer over the base of a sheet pan. Sprinkle a generous amount of salt and pepper over the lemon, then lay the fish over the top.

3. Add Garlic Butter

In a small bowl, whisk together the melted butter and garlic. Pour it over the fish and lemon. Sprinkle with half of the parsley.

4. Bake

Rack

Transfer to the oven and bake until the fish is just cooked through, about 6 minutes. It should flake when tested with a fork but not look dry. If your fish is thinner or thicker than specified, you'll need to adjust the timing down or up by a minute or two.

Sous Vide Mode: Off

Steam: 60%

Temp: 446°F

Heat: Rear

00:06 Timer

5. Serve

Immediately serve the fish with some of the lemon slices on warmed plates. Pour some of the garlic butter over each fillet and scatter with the remaining parsley as you serve.