A fresh weeknight dinner comes together in a flash when you steam fish and fennel in a bit of white wine! Take the best of simple French cuisine into your own kitchen.
The dish is inspired by French cuisine - it’s simple, fresh, light, and dare I say it - elegant? Yup, it’s elegant! And my kitchen is normally just beyond elegant. Take it from the person who has declared that they are going to make “adult bibs a thing” because they continuously spill food on themselves, no matter where he/she is eating. That person may be yours truly.
The nice people at Uchi sent me one of the Steam Grills to try out, and it’s safe to say that I’m totally in love. I’ve used it already twice this week! I don’t own an outdoor grill, and this tool is an awesome way to get that nice sear of a grill PLUS the steam to keep fish nice and moist. It’s so easy to dry out fish in the oven or overcook on a grill, but I haven’t been able to screw up the Steam Grill yet. You put the fish on the Steam Grill (which is on the stove) and let it cook for a bit, and then pour in your liquid and cover with the lid to “steam”. Fish is cooked perfectly in like 3 minutes!
Beyond just fish in the grill pan, I whipped up this healthy meal with lots of fresh fennel bulb and herb, white wine, and lemon. It’s some of my absolute favorite flavors combined into one place. When you steam the fish, lemon, and fennel in the white wine, out comes a restaurant-worthy dish that is light, flavorful, fresh, and beyond easy to make. What more could you want on Tuesday?
I know - you want adult bibs. Me too.
While you read this, I’ll be in Atlanta for the weekend! Nate and I are flying out for his cousin’s wedding. It’s going to be several days of lots of festivities, and I can’t wait. I absolutely love weddings, seeing Nate’s family, and getting all dressed up. I’ve packed up a ton of snacks in preparation for the weekend and travels, per yesterday’s post on some of my new eating habits. Knowing that this weekend will likely include lots of wine, I kept my meals nice and light this past week. This fish dish was one of them!
- 1 lb white fish (I used sea bass, but cod, tilapia or halibut would work great)
- 1 fennel bulb
- 3 tbsp fennel herb, torn off the stem
- 1 lemon, sliced
- ½ cup white wine
- Salt and pepper
- Olive oil
- Bring your fish to room temperature, and then rub in a little olive oil into the flesh. Season with salt and pepper
- Slice several slits down each side of the fish
- Cut your fennel bulb into large thin slices, and set a few aside to cut into quarters
- Taking the smaller quartered fennel pieces, and slide them into each slit
- Arrange several slices of lemons on top of the fish
- Using your Uchi Steam Grill or a large saucepan, pour in a little olive oil
- Over medium heat, place your fish skin side down on the pan and add the fennel around the fish
- Allow to sear for 1-2 minutes, and add in the fresh fennel herb
- Pour in the white wine and cover
- Let the fish steam until cooked through, about 3-5 minutes
- Remove and serve with more lemon and fresh fennel
If you like this, you’ll love: Foil Packet Ginger Teriyaki Salmon
Thanks for stopping by! 
