Oven-steaming is easy to do and is a particularly useful cooking technique for people who want a meal-in-one. Virtually any kind of fish tastes good cooked this way, as do any number of vegetable combinations. Regardless of the type of vegetables, slice them no wider than 1/4-inch thick so that they will cook as fast as the fish.
Essentially, you steam the fish along with thinly sliced vegetables in an envelope of heavy-duty aluminum foil, allowing the fish and vegetables to steam in their juices. You can add herbs, butter, or cheese and make the recipe as fancy or plain as you wish. Using this method, the fish always comes out moist, with plenty of fish and vegetable juices to spoon over rice, pasta, or potatoes. There's a wonderful aroma when you open the packet - and the bonus is that fish cooked this way is almost as good served cold or reheated.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.
