Oven-Steamed Fish with Scallions and Ginger
Why This Recipe Works
Classic Chinese and French methods for steaming fish produce moist, flavorful results. We used the best of both approaches to come up with an entirely new method that's easy and equally impressive. We started by swapping the steamer for a tightly covered baking pan and the stovetop for a hot oven. Placing the skinless fillets on a foil sling allowed the fish to flavor the cooking liquid and made it easy to transfer the fish to a serving platter without the fillets falling apart. Removing the fish from the oven before it was fully cooked prevented it from overcooking when finished with sizzling ginger-infused oil.