Steamed Citrus Fish with Asparagus and Parsley Potatoes


Steaming is a great way to cook fish to help retain flavour and nutrients. In this recipe, cod or haddock fillets are steamed with asparagus above lemon-infused new potatoes for a deliciously healthy meal.


  • 500g small new potatoes, scrubbed
  • 1 lemon
  • 20g butter
  • 2 x 150g fillets cod or haddock
  • 4 spring onions, finely chopped
  • 2 tbsp chopped fresh parsley, plus a few sprigs
  • 150g asparagus, trimmed
  • Salt and freshly ground black pepper


  1. Set up the steamer according to the manufacturer’s instructions. Set the timer for 30 minutes and put the potatoes on to steam, flavouring them with a little finely grated zest from the lemon, a small knob of butter and some salt and pepper.
  2. Put each fish fillet onto a separate piece of baking parchment or foil, large enough to wrap them completely. Share the spring onions between them and grate the remaining lemon zest over the top. Add a knob of butter, some salt and pepper and the sprigs of parsley. Slice a couple of wedges from the lemon and place one on top of each fish fillet. Wrap the paper or foil around the fish to completely enclose the ingredients.
  3. When the potatoes have been steaming for 20 minutes, put the fish parcels into a separate steamer compartment above them. Continue to steam for 5 minutes, then add the asparagus to the top compartment to steam for 4-5 more minutes.
  4. Unwrap the fish and serve with the cooking juices from the parcels. Share the asparagus and new potatoes between the plates and sprinkle with chopped parsley and a little freshly ground black pepper.