Tasty Steamed Fish

Fish is one of those dishes that we all know is good for us, but one we tend to neglect as part of our weekly recipes. Chicken or beef? How about chicken or fish? In order to get all the nutrients we need, we should be eating fish 2 -3 times per week.

Perhaps it is the perceived effort, or that the taste becomes monotonous. Whatever your reason is, this recipe is quick, easy, full of flavour – and nutrient-rich! Enjoy! Serves 2


  • 2 x 100g fresh Angelfish fillets (for sustainable options, check the SASSI green list!)
  • 1 x spring onion, diced
  • ½ yellow pepper, diced
  • 1 small tomato, diced
  • 50g black olives, pitted and diced
  • 1 teaspoon avocado oil
  • ½ lemon, juiced
  • Sea salt and black pepper to taste
  • 1 sprig of dill per fish parcel
  • 1 avocado, sliced
  • You will also need two pieces of foil for cooking, large enough to cover the fish fillets
  1. Pre-heat the oven to 180 degrees
  2. Take two equally sized pieces of foil, and place the fish in the centre with the shiny side of the foil facing up (it needs to be big enough for you to wrap the fish in later)
  3. Dice the spring onion, yellow pepper, tomatoes and black olives - and mix together in a small bowl
  4. Add 1 teaspoon of avocado oil to this mixture
  5. Divide this mixture between the two fish fillets, spreading it across the whole fillet
  6. Season with salt and pepper, and place the dill sprig on top of the fish
  7. Turn up the sides of the foil, so as to create a “parcel”, but leaving a small gap in the top (this is where the steam will come out)
  8. Place on an oven-proof dish, and allow to cook at 180 degrees for around 20 minutes
  9. Remove from the oven and open the parcels to allow the moisture to escape
  10. I usually top this dish with sliced avocado
This dish goes wonderfully served with fresh, crispy vegetables, and whole-wheat couscous