Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse and pat dry 2 (150-gram each) sea bass fillets, then season both sides evenly with 0.5 teaspoon sea salt and 0.25 teaspoon freshly ground black pepper.

2. 2

   Gently crush 3 green cardamom pods and combine them in a small saucepan with 4 tablespoons extra virgin olive oil and the zest from 1 medium orange.

3. 3

   Place 100 grams cherry tomatoes and 2 sprigs fresh oregano into a steaming basket or colander, arranging 0.5 thinly sliced lemon on top, then carefully place the seasoned sea bass fillets on top of the vegetables and lemon slices.

4. 4

   Bring 100 milliliters dry white wine and 100 milliliters water (or 200 milliliters water if omitting wine) to a simmer in a pot large enough to hold your steaming basket without touching the liquid, then carefully place the steaming basket into the pot and cover tightly.

5. 5

   Steam the fish and vegetables for 8 to 12 minutes, or until the fish is opaque and flakes easily with a fork, ensuring not to overcook.

6. 6

   While the fish is steaming, gently heat the aromatic oil mixture over low heat for 5 minutes, allowing the cardamom and orange zest to infuse, then remove from heat.

7. 7

   Carefully transfer the steamed sea bass fillets and vegetables to serving plates, drizzle generously with the aromatic orange and cardamom infused olive oil, and serve immediately.