Steamed Fish with Spinach & Garlic

Steaming is one of the gentlest ways to cook fish — no browning, no oil splatter, just a light, delicate fillet that flakes apart easily with a fork the moment it's done.

Because it's low in fat and easy to digest, this plate makes a sensible choice for a lighter meal within a shorter eating window, especially alongside spinach that's barely cooked and tossed with garlic and a touch of olive oil. A squeeze of lemon juice over the fish is optional but adds a welcome bit of brightness.

Keep the steamer at a gentle simmer rather than a hard boil, which helps the fish cook evenly without drying out.