Steamed Fish

Prepare the fish according to the 3-S system. In an ovenproof clay or glass dish with a suitable lid, put the light butter and the finely chopped root vegetables and heat. Pour in the fish and cook in its own juices or add a cup of liquid (water, white wine) for half an hour on a low flame until tender. If possible, place a wire trivet under the mold (heat distribution).

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