For those intimidated by cooking fish at home, steaming is an excellent option. The gentle cooking method is less prone to overcooking delicate fillets and results in a delightfully flaky texture without much risk. This recipe utilizes that technique and pairs steamed sole, fluke, or flounder with tender potatoes and a punchy anchovy brown butter. You’ll start by scattering baby potatoes directly onto the same plate you plan to serve everything on. You’ll lower that into a steamer set up and cook them just until tender. You’ll then gently nestle your fish fillet right on top and steam it just until cooked. While that happens, a quick brown butter sauce punched up with anchovies, lemon, and capers is whipped up and poured right on top of the potatoes and fish. Finished with a handful of chives, the meal is ready to serve right off the plate.
If dover sole or flounder is unavailable, you can use two 5- to 6-oz. skinless fillets of cod in their place. If using, increase the steaming time to 5 to 7 minutes.
Recipe information
Total Time
1 hour
Yield
2 Servings
Ingredients
Preparation
Step 1
Pour water into a medium heavy pot to come 1" up sides. Scatter 1½ lb. small potatoes, halved, over a heatproof plate that fits in pot with at least a ½" gap around sides. Drizzle 2 tsp. extra-virgin olive oil over; sprinkle with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and season with freshly ground pepper. Toss to coat. Scrunch up a large sheet of foil to create a rope and coil around inside of pot; sit plate on top (it should not be touching the water). Set pot over high heat; bring water to a boil. Reduce heat to medium-high (you want to maintain a simmer); cover. Steam potatoes until fork-tender, 25–30 minutes.
Step 2
Season 2 Dover sole or flounder fillets (4–7 oz. each) all over with salt. Carefully uncover pot and arrange fillets over potatoes (it’s okay if there is some slight overlap). Cover pot and steam until fish is cooked through, about 4 minutes.
Step 3
Meanwhile, heat ½ cup (1 stick) unsalted butter in a small saucepan over medium, stirring constantly, until it foams, then browns, about 4 minutes. Immediately remove from heat and stir in 5 oil-packed anchovies, finely chopped, and ¼ cup drained capers. Squeeze in juice from ½ medium lemon, season with salt and pepper, and stir anchovy butter to combine.
Step 4
Uncover pot and, using kitchen towels to prevent burns, carefully remove plate. Very carefully tip plate on its side above pot or sink to drain off excess moisture. (You can tip plate and use a paper towel to blot away any excess water.) Drizzle warm anchovy butter over fish and potatoes (you might not need all of it) and top with finely chopped chives. Serve with remaining lemon half for squeezing over and any extra anchovy butter.
