Lemony Steamed Fish Recipe

Substituting onion powder with 1/4 cup of freshly chopped onion, incorporating 1/2 tsp of garlic puree, and enhancing the flavor with 1/4 cup of lemon juice transformed this cod dish into a delightful culinary experience. Baking all the cod in one dish covered with aluminum foil was a brilliant idea. The final result was excellent! I paired it with BROCCOLI WITH LEMON ALMOND BUTTER and a side of fragrant basmati rice. The combination was absolutely delicious!

If I had followed the original recipe exactly, I doubt I would have given it three stars, which I typically consider to be an average rating. No fat? No butter, no drizzle of olive oil - really nothing? And then steamed? Our taste buds crave the richness and texture that fats provide! They also give the fish a beautiful golden hue. So, for me, it was a no-brainer to make some modifications - I opted for a drizzle of melted butter and baking instead. I used halibut, but to keep it simple, I skipped some of the suggested seasonings. A touch of fresh dill, garlic powder, paprika (for color), salt, pepper, and a splash of lemon juice did the trick. The cooking time may vary based on the thickness of the fish, but in my case, baking at 400 degrees for 12 minutes resulted in perfectly cooked, golden, and flaky fillets - a significant improvement from my initial three-star rating of the original recipe.

I recommend pre-mixing the spices for better seasoning distribution on each fillet. I tested it with Red Snapper and found it to be decent, although I have enjoyed other recipes more. This dish is suitable for those looking for a low-fat option, but it wouldn't be my top pick.

Absolutely fantastic! I absolutely loved the dill in this dish! The only tweak I made was adding a splash of Pinot Gigio to the sauce packet, and after cooking, I combined the leftover liquid from the packets with more wine to create a delicious sauce to drizzle over the fish. This was my first time making halibut at home and only my second time cooking fish, but it turned out amazing. I will definitely be making this again! I served it with a side of pasta aglio e olio and asparagus.

I rated this recipe 4 out of 5 stars mainly because I made some adjustments, however, the outcome was absolutely fantastic! Adjustments: (1) Opted for fresh dill instead of dried (2) Substituted salt and garlic powder with Salt Free Garlic and Herb seasoning (3) Replaced Lemon Pepper seasoning with cracked pepper (4) Added a delicate lemon slice on top of the fish before baking.

I wish I had read the reviews before making this dish. It definitely needed some kind of fat like olive oil, butter, or something. The cooking time was too long, resulting in a dry outcome. Nonetheless, the flavors were quite good. It was easy to make, that's for sure. Thanks, DHERDEBU.

EXQUISITE! I opted for sliced onion over onion powder and chopped garlic instead of garlic salt for a more vibrant flavor profile.

This recipe provided a simple and delicious method to prepare a fresh, healthy fish dish. I included fresh green beans in the cooking packet, steaming them alongside the fish. Afterward, I used the remaining juices, reducing them in a skillet and adding extra lemon juice for a flavorful and tangy sauce to drizzle over the fish. A great culinary experience overall!

Super simple and delicious! I cooked mine in a Reynolds Foil Bag at 425 degrees for 30 minutes with a variety of fresh vegetables. It made for a healthy meal with no cleanup hassle.

Pretty good overall. Everyone cleaned their plates and gave positive feedback.

I have prepared this dish many times and it is absolutely delightful! It's one of my husband's favorites.

I tried the fresh red snapper from Mexico and followed the recipe using all the ingredients listed. The only difference was that I cooked it wrapped in foil on the barbecue. The fish turned out to be tender, moist, and full of flavor.

I only substituted cod in this recipe and it turned out amazing! Thanks for sharing, this recipe is fantastic!

As a novice college student in the kitchen, I found this recipe to be relatively easy to follow. I did deviate from the instructions a bit and made a few measuring errors along the way. Lacking aluminum foil, I improvised by placing the fish on pans and covering them with other pans in the oven. Initially unsure about the measurements provided, I chose to distribute them evenly among the fish rather than for each individual piece, which turned out to be the correct decision. Despite my mistakes, the dish still turned out delicious! I will certainly be making this recipe again in the future.