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Steaming is one of the only cooking methods that adds essentially zero extra calories or fat, relying entirely on gentle, moist heat rather than oil to cook the fish through. Fresh herbs and garlic laid directly on top of the tilapia infuse it as it steams, keeping this dish light without tasting like it's missing anything.
Prep Time
10 min
Per serving
150kcal
Calories
28g
Protein
2g
Carbs
4g
Fat
Cook Time
12 min
Servings
4 people
Difficulty
easy
1g
Sugar
Follow step-by-step with voice guidance.
Fill a large pot with about 5cm of water and bring to a simmer. Place a steamer basket or rack inside, making sure it sits above the water line.
Pat the tilapia fillets dry and season lightly with the salt and black pepper.
Lay each fillet on a piece of parchment paper large enough to wrap around it. Top with the sliced garlic, lemon slices, and fresh herb sprigs.
Fold the parchment into a loose packet around each fillet, sealing the edges.
Place the packets in the steamer basket, cover the pot, and steam for 10-12 minutes, until the fish flakes easily and is opaque throughout.
Carefully remove the packets (watch for hot steam) and unwrap.
Drizzle with a little olive oil and a squeeze of fresh lemon juice before serving.
Keep the Water at a Gentle Simmer: Boiling too vigorously can cause the parchment packets to bounce around and possibly open, so maintain a gentle, steady simmer throughout cooking. Don't Overcrowd the Steamer: Give each packet enough space for steam to circulate evenly around it - overcrowding leads to uneven cooking. Use Fresh Herbs for Best Flavor: Since there's no oil or heavy seasoning here, fresh herbs like dill, thyme, or parsley make a real difference in infusing flavor into the delicate fish as it steams.
Yes, a heatproof plate or a metal colander set inside a large pot works as an improvised steamer, as long as it holds the fish above the simmering water.
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