You will need
    • fish (trout or salmon);
    • 2 lemon;
    • salt;
    • white pepper;
    • seasonings;
    • vegetable oil;
    • fresh herbs.
Clean the fish, gut it if it's inside, and remove the head. Sharp fish knife have to fish into pieces with a thickness of 1.5-2.5 cm, together with skin and bones.
How to wash the pieces in cold water, dry on paper towel.
Each steak with salt on both sides, sprinkle with ground white pepper and seasoning to taste. One of the best condiments for fish is the most common green tea naturally without fragrances.
1 lemon cut in half and squeeze the juice into the Cup. Remove trapped in the juice of the seeds or strain the juice through a sieve.
The non-stick pan heat a small amount of vegetable oil (it should be small, since salmon are themselves quite fatty fish). Easier just to pour a little oil on the pan and spray with a cooking brush.
Quickly sear the fish on medium fire, so she flushed slightly. Flip the steak and cook on the other side to the same state.
Turn down the heat to low. In ikorodu pour some water and lemon juice. Close the pan with a lid and bring the fish until cooked (about 20 minutes). Be careful it is not too fried – it is possible to flip the steak when the need arises. The willingness of the fish to check the so – stick a fork in the thickest part of the steak and a little turn. If at the fault of the fish from translucent pink was Matt, so she's ready.
Sprinkle fish steaks with fresh chopped herbs and serve with quartered lemon.