|Baking||Cut the flesh of the fish partially on the top portion, place in a greased baking dish. Season with herbs, lemon juice and olive oil. Cover with a foil and bake in the oven.|
|Shallow frying||Dust the fish with flour and seasonings. Put a little oil in a pan and put the fish on top. Toss and turn till done from both sides.|
|Grilling||With a knife put diagonal cuts on the fish and place on a griller. The cuts will allow the heat to penetrate inside. Add seasonings as desired.|
|Poaching||Not advisable for fish that flake easily. Place the fish in simmering hot water and let the protein coagulate. For whole fishes place them in cold water which heats up slowly.|
|Steaming||A double boiler is used for this purpose. Place the fish in a pan atop another with boiling water. Cover the pan with the fish which will cook by the steam from the bottom pan.|
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