Some days you just need something warm and nourishing. Days like these I prefer the simplicity and cleanliness of steamed fish and vegetables. Being winter in Bahrain, the markets are full of delicious vegetables such as broccoli, cauliflower and kale. All these vegetables make a wonderful addition to simply steamed fish.

The fish I used was sea bream, but equally delicious is salmon, ocean trout or other firm fleshed fish. Fish here is mostly bought whole and the fish monger will fillet it or just clean it and keep it whole, whatever you ask. There are lots of tips on how to pick fresh fish that you can google or watch on YouTube, I mostly check the firmness of the fish body and the clarity of the eyes? I decided on steaming the fillets in their own baking paper pouches as this made it easier to feed different members of the family when they were ready (and home) for dinner. Different types of fish, and differing thicknesses of fillet will have varying cooking times but regardless of this no piece is likely to take longer than 20 minutes to cook. How’s that for fast food!

The vegetables I served with the fish were mash potato, sautéed asparagus, sautéed kale and a roast cauliflower and broccoli salad. We like vegetables in our family (mostly) and I have a sense of enjoyment when I comeup with different ways to eat the same vegetables. Other things you could make to serve with the fish;

  • Green salad
  • Crunchy coleslaw
  • Sweet potato mash
  • Cauliflower purée
  • Steamed greens
  • Roasted cherry tomatoes

The options are endless. It’s up to your imagination, what is in season and what tickles your fancy when you ‘google’ or ‘Pinterest’ veggie sides

Simple food, simple flavours, are not only easy on your stress levels in the kitchen but leave you feeling nourished and well

I hope you are enjoying this loving, easy food


PAPER BAKED FISH FILLETS

5 fish fillets (I do them skin off)

Handful of parsley

Bunch of dill

1 lemon sliced

Salt to taste

20mL water

5 large pieces of baking paper (I don’t have actual dimensions, base the size on the size of the fillets you have)


Place one fillet on one piece of baking paper

On top of each fillet sprinkle some salt

Add some springs of parsley and dill on top of the fish

Place some lemon slices on top of each fillet of fish

Wrap the fish in the baking paper like you are making a pouch. Put the water in the pouch and seal

Bake in a 200degree Celsius oven for 15 minutes

Serve with whatever vegetables or salad you have prepared earlier

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