Preparation

In a container for steaming, in the lower divider, place the aromatic herbs and vegetables: thyme, chives, coriander, dill, sliced ​​leek, carrot, onion.

Season with salt and add water to cover only the bottom of the fishbowl.

Place the divider and the fish already arranged on top.

Grind black pepper over the fish and a little of lemon juice.

Allow to cook, covered, for 15 to 20 minutes.

Serve hot and have a good appetite!

Ingredients

  • 400gr of Sea Bass
  • 1 sprig of thyme
  • Chives
  • Coriander
  • Dill
  • 1 leek sliced
  • 2 Carrots
  • 1 onion