Steamed whiting with lemon melted butter

Ingredients

• 2 (200 g each)whole whiting
• 1 cubecourt-bouillon stock cube
• to tasteEspelette pepper

Instructions

1. 1

   Heat the court-bouillon

   Add water to a pot so it just reaches the bottom of the steamer basket. Stir in the court-bouillon cube and bring the water to the boil.

2. 2

   Season the fish

   Season the whiting with Espelette pepper. Butter the steamer basket and arrange the fish in it.

3. 3

   Steam the whiting

   Reduce the heat to low and cover the pot. Cook for 10 minutes, turning the fish halfway through.

4. 4

   Check for doneness

   Lift the flesh beside the central bone to check the fish. It should come away easily.

5. 5

   Serve with sauce

   Make a lemon melted butter sauce and serve it hot on the side in a preheated sauce boat.

What is steamed whiting?

Whiting is a mild, delicate white fish often cooked simply in French coastal cooking. Here it is steamed over court-bouillon, a seasoned cooking liquid used to gently flavour fish.

The method keeps the fish tender, while Espelette pepper brings a gentle warmth. Lemon melted butter is intended as a bright, rich sauce served separately.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The whiting provides most of the protein, while the court-bouillon cube contributes some salt. The lemon butter described for serving would provide most of the fat, but its quantity is not included in the ingredient list. Pair the fish with vegetables and a modest portion of potatoes for a balanced plate.

Court-bouillon and seasoning

Court-bouillon: dissolving the stock cube in the steaming water carries savoury aromas around the fish without submerging it.

Espelette pepper: use it sparingly at first, then add more at the table if you like a stronger pepper flavour.

Set up the steamer

Water level: fill the pot only until the water reaches the bottom of the steamer basket; the fish should cook in the rising steam rather than sit in the liquid.

Basket: buttering the basket helps reduce sticking and makes it easier to lift out the cooked fish.

Check the fish gently

Doneness: after the stated 10 minutes, test the flesh next to the central bone. It should separate with little effort.

Handling: turn the fish carefully halfway through cooking, as the flesh can break once it begins to soften.

Serve the sauce separately

Warm sauce: serve the lemon melted butter hot in a preheated sauce boat so it stays fluid at the table.

The supplied ingredient list does not give quantities for the butter or lemon, so it does not specify how much sauce to make.

What to serve alongside

Potatoes: boiled or steamed potatoes make a simple accompaniment and work well with the lemon butter.

Greens: serve with green beans or a crisp salad for freshness alongside the soft fish and rich sauce.

Recipe notes & tips

• Make sure the water reaches the steamer basket but does not cover the fish.
• Keep the lid on during steaming to retain heat and steam.
• Turn the whiting carefully at the halfway point.
• Check the flesh near the central bone before removing the fish from the heat.
• Warm the sauce boat before adding the lemon butter sauce.

Variations

• Fresh herbs: Add chopped parsley to the finished fish for a fresh, herbal note.
• More citrus: Serve with extra lemon alongside the butter sauce.
• Milder seasoning: Use just a small pinch of Espelette pepper.
• Herbed court-bouillon: Add a few fresh herbs to the steaming liquid if available.
• Vegetable side: Serve with steamed green beans for a simple accompaniment.

Common mistakes to avoid

• Too much water: The fish can boil rather than steam; keep the water level just beneath the basket.
• High heat: A vigorous boil can make the cooking less gentle; reduce the heat once the water boils.
• Skipping the turn: The fish may cook unevenly; turn it carefully halfway through.
• Overcooking: The flesh can become dry; check that it lifts easily from the central bone and stop cooking then.
• Cold sauce boat: The butter sauce may cool quickly; preheat the serving vessel first.

How to store

Refrigerate leftover cooked fish in a covered container and use within 1–2 days. Reheat gently until hot throughout, taking care not to dry it out; store any sauce separately if possible.

Frequently asked questions