You will need
    • fish carcass or fillet;
    • carrots;
    • onion;
    • vegetables to taste;
    • salt
    • pepper
    • dried herbs;
    • vegetable oil;
    • wide pan with a lid;
    • high-temperature plate.
Faster than preparing a couple of fish fillets or steaks are ready. If you want to cook the fish carcass, it is necessary to clean them and gut it. The first thing to remove scales. To do this conveniently with a sharp knife towards the fish's head, holding the carcass with the left hand by the tail. To keep the scales from flying, keep the knife at a slight angle or put the fish in a basin of water. Cut off the tail, fins and head. Strut the belly and carefully remove all the innards. Make a long incision along the spine of the carcass and remove the large bones. Skin remove is optional. Thoroughly rinse the obtained fillet and cut into portions. You can cook for a couple of fish carcasses whole, in this case, all the preparation is to scrape off the scales and remove the entrails.
Salt and pepper the fish, drizzle vegetable oil or lemon juice. Can RUB fillets ready seasoning or dried herbs. Leave the fish to rest for about 15 minutes to absorb flavor of spices.
Prepare vegetables. Peel the onion and cut it into thin half-rings. Carrots wash, peel and grate. You can do without vegetables and can be cooked along with the fish pieces, tomatoes, zucchini, Bulgarian pepper. Then you get immediately and garnish.
Prepare dishes in which to cook the fish for a couple. In wide but not deep pot, pour water to about half, top to install high-temperature flat plate. Grease it with a small amount of vegetable oil or put on a plate foil. On top lay the pieces of fish on it – onions and carrots. If you decide to cook steamed fish with vegetables, put them next to the fillet. It is advisable to place fish in a single layer, so steaming will be smoother. Top cover the improvised steamer by the lid of the pot. Put on medium heat for 25-30 minutes.