Steamed Fish Fillets with Chorizo Almond Crumble

by

Tenina Holder

Posted 9 December 2019 (Last updated 12 January 2022)

Serves

6

Total Time

58mins

Calories

310

An original steamed fish recipe with amazing flavours. Call it healthy, call it crunchy, call it Christmas fare. So delicious and table pretty!

recipe-image
    Ingredients

  • Chorizo icon
    Chorizo250 gcoarsely chopped
  • Spring onion icon
    Spring onion2sliced
  • Lemon icon
    Lemon1zest of
  • Lemon icon
    Lemonas neededsliced
  • Fresh parsley icon
    Fresh parsleyas neededchopped
  • Whitefish filet icon
    Whitefish filet4
  • Lemon icon
    Lemon1sliced
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Almonds icon
    Almonds100 g
  • Umami paste icon
    Umami paste1 tablespoon
  • Water icon
    Water1 L
    Method

  • 1. Pre-heat oven - 199°C
  • 2. Line the varoma dish with parchment paper
  • 3. Place whitefish filet on the varoma dish
  • 4. Finely zest the lemon and set aside the zest. Place thick slices of lemon underneath the fish and salt the whole fish well
  • 5. Set aside
  • 6. Add almonds to a clean baking sheet
  • 7. Bake until toasted - 10 min, 199°C
  • 8. Add chorizo to the TM5 bowl
  • 9. Chop with MC in place 2 sec, speed 7
  • 10. Cook for 10 min, Varoma, gentle stir
  • 11. Then add spring onion, umami paste and lemon to the TM5 bowl
  • 12. Add nuts to TM5 bowl
  • 13. Cook for 10 min, Varoma, gentle stir
  • 14. Chop with MC in place 5 sec, speed 6
  • 15. Remove from bowl and set aside
  • 16. Add water to the TM5 bowl
  • 17. Heat until boiling - approx 8 min, Varoma, speed 3
  • 18. Place Varoma into position
  • 19. Steam for 10 min, Varoma, speed 3
  • 20. Place steamed fish onto ovenproof dish
  • 21. Sprinkle with Chorizo Almond Crumble
  • 22. Bake until fragrant - approx 5 min, 199°C, high heat
  • 23. Serve immediately with lemon wedges and chopped Italian parsley sprinkled over

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