Steamed Fish with Herbs and Lemon
This simple steamed fish recipe works with trout or other whole fish and fillets. The fish is seasoned with herbs and spices, gently steamed, then finished with fresh lemon juice.
Updated : 30 October, 2026
Easy
About 20 min.
Ingredients
2
Trout
0.5
Lemon
1
Onion
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
to taste
Italian herbs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Wash and dry the lemon. Gut and scale the fish if needed. Trout works well, but you can use another whole fish or fish fillets.
Step 2
Cut off the heads and tails if using whole fish and pat the fish dry with paper towels. The heads and tails can be frozen for later use in fish stock or soup.
Step 3
Make several shallow cuts in each fish. Season inside and out with salt, ground pepper and Italian herbs, rubbing the seasonings over the surface. Refrigerate for 10–15 minutes to let the flavors develop.
Step 4
Pour a small amount of water into the bottom of the steamer pot. Add a peeled whole onion and a bay leaf, then bring the water to a boil.
Step 5
Lightly grease the steamer rack with vegetable oil and place the fish on top. Set the rack over the boiling water, cover and reduce the heat to maintain steady steam. Cook until the fish is done; the exact time depends on the type and size of the fish and the steamer.
Step 6
For trout of this size, steaming may take about 20–30 minutes. Check the thickest part with a food thermometer; fish should reach an internal temperature of at least 145°F.
Step 7
Drizzle the cooked fish with lemon juice and serve warm or chilled.
Author note
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