Plant butter is heated to form a souffle, it placed the fish fillets, thick 4 cm and salting. Among them put the tomatoes, cut in two, onion, sliced ​​very thinly sliced ​​carrots and crabs. Fish stew 20 minutes in the oven. Of the butter and flour make a light roux, dilute with a little fish broth or water, add the finely chopped herbs, salt and pepper. Pour the sauce over the fish, sprinkle with grated feta cheese soufflé and put another 10 minutes in the oven. Serve with white bread and green salad.