by MBC Team

Perch (seaside) cooked

Cut the fish in width into pieces. Make in the skin of each piece rhomboid cuts with a knife. Flavor them with the lemon juice, the soy sauce, the salt and the olive oil. Put the fillets into a steaming device for 35 minutes (until ready). If steaming device is unavailable, use a saucepan filled with boiling water, over which put a metal colander. Place there the fish and wrap it in a towel.

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