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Ingredients
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Fish and aromatics
Steaming liquid
Parsley sauce
Garnish
Method
Prepare fish and aromatics
Clean and season
Rinse the fish inside and out under cold water and pat dry with paper towels. Score the skin once on each side (diagonal slashes) so steam can penetrate. Season the cavity and both sides lightly with 1 tbs kosher salt and 1 tsp freshly ground black pepper.
Stuff the fish cavity with half of the chopped parsley, the sliced lemon, the sliced shallot, and the smashed garlic clove. Drizzle 2 tbs olive oil over the fish and rub gently so aromatics adhere. Reserve remaining parsley for the sauce and garnish.
Prepare steaming liquid and steam fish
Make steaming broth
In a wide shallow pan or large skillet with a tight-fitting lid (or prepare a steamer), combine 1 liter water, 120 ml dry white wine (optional), 1 bay leaf and 6 peppercorns. Bring to a gentle simmer over medium heat.
If using a pan, place a heatproof rack or a folded metal steamer insert above the simmering liquid so the fish sits above the liquid without touching it. Alternatively, use a bamboo or metal steamer basket.
Steam the fish
Place the fish onto the rack or into the steamer. Cover tightly and steam for 10–14 minutes for a 1.0–1.2 kg (2–2.5 lb) fish; adjust time by 8–10 minutes per 500 g (1 lb). The fish is done when the flesh is opaque and flakes easily with a fork at the thickest part. Remove fish carefully to a warm platter and tent with foil while you finish the sauce. Reserve 120 ml (or more) of the steaming liquid for the sauce if desired.
Make parsley sauce
Make roux
In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell cooks out and the roux is pale and slightly bubbling — do not let it brown.
Add liquids
Gradually whisk in 300 ml cold milk, followed by 120 ml reserved steaming liquid or stock, a little at a time to keep the sauce smooth. Bring to a gentle simmer, whisking continuously until the sauce thickens to a smooth, cream-like consistency, about 4–6 minutes.
Finish and season
Stir in 3 tbs finely chopped fresh parsley, 1 tbs lemon juice, 1 tsp salt and 1 tsp white pepper. Taste and adjust seasoning. If using, stir in 1 tbs drained capers for briny contrast. Keep the sauce warm over the lowest heat, stirring occasionally; do not boil vigorously.
Serve
Carefully transfer the steamed fish to a serving platter. Spoon the warm parsley sauce over the fish or serve the sauce alongside in a boat. Scatter 2 tbs extra chopped parsley over the top and arrange lemon wedges on the side.
Serve immediately with boiled or mashed potatoes, steamed greens, or crusty bread to soak up the sauce.