Steamed fish fillet with Provencal herbs, wrapped in basil leaves
4 servings
30 minutes
Steamed white fish fillet with Provençal herbs wrapped in basil leaves is a true delight for lovers of exquisite and light dishes. This recipe embodies the delicate harmony of aromas characteristic of Mediterranean cuisine. The combination of dried herbs like marjoram, rosemary, and thyme with basil gives the fish a tender, slightly spicy flavor. The steaming method preserves the fish's juiciness, making it incredibly soft, while fresh basil leaves add freshness and richness to the aromas. The dish is perfect for a light dinner or healthy eating and can be served with vegetables or a light olive oil-based sauce. Historically, the combination of herbs and fish is typical of Mediterranean cooking, where freshness and natural ingredients are always in focus.
1
Mix all the herbs with olive oil in a bowl, add salt and pepper.
- Dried basil: to taste
- Dried marjoram: to taste
- Dried rosemary: to taste
- Dried sage: to taste
- Dried oregano: to taste
- Dried thyme: to taste
- Dried mint: to taste
- Olive oil: 2 tablespoons
- Salt: to taste
- Dried thyme leaves: pinch
- Ground black pepper: to taste
2
Rub the fillet with a mixture of herbs and oil. Leave for a couple of minutes.
- White fish fillet: 400 g
- Olive oil: 2 tablespoons
- Dried basil: to taste
- Dried marjoram: to taste
- Dried rosemary: to taste
- Dried sage: to taste
- Dried oregano: to taste
- Dried thyme: to taste
- Dried mint: to taste
- Salt: to taste
- Dried thyme leaves: pinch
- Ground black pepper: to taste
3
Wrap the fillet in fresh basil leaves.
- Basil: 50 g
4
Steam for 30 minutes.