Fish with Vegetables in a Double Boiler
by Editorial Staff
Fish cooked in a double boiler, marinated with lemon, garlic, and spices, amazes with its juiciness and natural taste, and vegetables delicately complement the taste harmony, while increasing the satiety of the dish.
Cook: 40 minutes
Ingredients
- Fresh fish (pelengas) – 1 pc. (about 1.5 kg)
- Potatoes – 400 g
- Cauliflower – 200 g
- Carrots – 50 g
- Lemon – 0.5 pcs.
- Vegetable oil – 50 ml
- Soy sauce – 2 tbsp
- Garlic – 4 cloves
- Seasoning “Italian herbs” – 1 teaspoon
- Salt
- Pepper
Directions
- Pelengas to clean from scales, remove entrails, head, and tail.
- Using a sharp knife, directing the blade along the ridge, separate the fish fillet from the bone skeleton. If there are some rib bones left, they can be easily removed with pliers.
- Cut the resulting fillet into portions. Salt the fish.
- Mix the soy sauce, vegetable oil, lemon, garlic, and dried herbs in the proportions indicated above. In this case, the garlic must be chopped in a garlic press.
- Immerse the fish fillet pieces in the marinade and mix.
- Cut the potatoes into small cubes.
- Cut the cauliflower into small inflorescences. Cut the carrots into very small cubes. Such bright blotches will look good among white pieces of potatoes and cauliflower. Cut a few lemon slices to garnish the dish.
- Combine all vegetables together and salt them. Put half of the vegetable side dish in one bowl of the steamer, and the other half in the second bowl.
- Put pieces of pilings on the vegetable garnish in both bowls of the double boiler. Pour the rest of the marinade there.
- Place the lid on the steamer. It will take 20 minutes to cook such a volume of fish and vegetables. Switch on the device. Exactly after the specified time, the dish will be completely ready.
- Serve the fish and vegetables hot, adding a few slices of lemon to the serving plate.
Enjoy your meal!
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