Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Gently pat dry 4 Branzino fillets with paper towels and season them evenly with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper on both sides.

2. 2

   In a small bowl, combine 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh oregano, 1 tablespoon lemon juice, and 2 minced garlic cloves.

3. 3

   Prepare a steamer basket by lining it with parchment paper, then place the seasoned Branzino fillets in a single layer inside.

4. 4

   Arrange several thin slices from 1 lemon and a small (about 1-inch) piece of thinly sliced fresh galangal over and around the fish fillets.

5. 5

   Pour 1/2 cup dry white wine into the base of the steamer pot, bring it to a simmer over medium-high heat, then place the steamer basket over the simmering liquid, ensuring the liquid does not touch the fish. Steam the fish for 8-10 minutes, or until cooked through and opaque.

6. 6

   During the last 3 minutes of steaming, carefully open the lid and add 1 cup halved cherry tomatoes to the steamer basket with the fish, then continue to steam until the tomatoes are slightly softened.

7. 7

   Carefully remove the steamed Branzino and tomatoes from the steamer basket, transfer them to individual serving plates, and drizzle each serving with 2 tablespoons of extra virgin olive oil before serving.