As a rule of thumb, cook fish for 10 minutes total per 1-inch thickness. Remember that the fish will keep on cooking after you remove it from the heat source, so don’t overdo it.
This dish can be cooked ‘en papillotte’ in the oven instead of steaming on a plate. All the ingredients for steps 1 tp 2 will stay the same, simply check our other recipes for method.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.