Admittedly, steamed fish doesn't exactly scream mouthwatering. But what it lacks in excitement it more than makes up for in health cred.
Steaming generally involves no added fat and is a great way of retaining all of the nutrients in your food. It's also relatively speedy.
One of the best ways to steam fish is what the French call en papillote (pronounced on pap-ee-oat), or literally "in parchment." In this simple method, fish is wrapped in a packet of parchment paper. As it cooks, the food releases juices. Those flavorful juices turn to steam and are trapped in the packet, cooking and flavoring the food, while keeping it moist.
You also can add other ingredients to flavor and cook alongside the fish, such as herbs, slices of lemon and vegetables. Because fish cooks quickly, it's a good idea to pick vegetables that are either thinly cut or tender; this helps them cook at the same speed as the fish.