Fish can be so difficult. Sometimes you buy a fillet that’s just feels, smeels, looks different from all the times before you bought fish. Sometimes you store the fish a little bit longer than you should have. And, then there are these types of fish that are just difficult to prepare. Frying these kinds of fish is a gambling game. The filet may turn out to feel like rubber.
Instead, cook the fish in its own steem! That will make a perfect smooth filet.
Best, you store the fish fillet before cooking on ice for at least 1-2h.
Once you wanna start, dry the fish superficially without squeezing it.
Remove fishbones if there are any.
Spread equally lemon juice over the fish and salt it.
Cut 1 garden leek and a big meat potato into disks (see picture).
Take out a cooking pot and cover the bottom well with oil (olive or sunflower oil).
Put the flame on highest level to allow the cooking pot to heat.
Once the oil starts slightly boiling, cover the bottom of the pot with garden leek.
For each fish fillet put one tomato disk on top of the leek.
Cover the tomato disks by an additional layer of tomato leek.
Put the fish on top.
Cover the fish fillets with tomato disks.
Put leek onto the disks.
Close the pot well with its lid.
Lower the flame a bit below medium capacity.
Leave the fish cooking for about 8 minutes.
After 8 minutes you can check for consitency, but before that…
never open the lid!
Enjoy your meel!