Steamed Trout with Watercress Sauce

The fish (we used tilapia as we couldn't get any rainbow trout) was slightly dry, and continued losing water even after we had placed it on the plate, making the rest of the food swim constantly in a layer of water. Bleh. Additionally, the fish itself tasted had hardly any taste and couldn't stand up to the very aromatic watercress sauce at all, so that was quite a mismatch.

I would suggest using a fish with a stronger proprietary taste, such as salmon (here we go again with the apparently classic combination of salmon and watercress: see also my Watercress Crème Fraîche Tart and Grilled Salmon with Watercress Cream Sauce). I would also try out adding some herbs or perhaps one or two lemon slices to the fish before steaming as described in the Trout with Ginger, Lime and Coriander or the Fish en Papillote, and open the parcels as soon as you take them out of the oven, don't allow condensate to develop.

Also, serve with a different side dish, shivers of iceberg salad without a proper salad dressing will be too bland.

Crosspost. Exact the same recipe was also published in the Olive: 101 Quick-fix Dishes cookbook.