Simplest Steamed Fish
If you have forgotten how delicious a fillet of fish can be, do this: Steam it, with nothing. Drizzle it with olive oil and lemon. Sprinkle it with salt. Eat it. If the number of ingredients and technique are minimal, the challenge is not. You need a high-quality and uniformly thick piece of fish to begin with, your timing must be precise—which is all a matter of attention and judgment, really—and your olive oil flavorful. That taken care of, there is no better or easier preparation.
To jerry-rig a steaming vessel, I use a large oval casserole with a rack that fits in it; it was designed for roasting meat. Since the rack sits only about a quarter of an inch above the bottom, though, I have to elevate it, which I do by resting it on a couple of glass ramekins. As long as you have a large rack that fits inside of a larger pot, you will figure something out.
