Fish pour lemon juice in a glass container (must be well covered with juice) and leave in refrigerator 3-4 hours, paying several times . The idea is to fish * cook * the acid of lemon, do not cook

Fish is boned. Soft butter mixed with finely chopped dill, 2 pressed garlic cloves, salt and grated lemon peel. Place on a transparent foil, is formed into a roll and placed in a freezer or camera. 2

Previously cleaned fish. Cut as soon as most of the fish to accommodate 4 tbsp stuffing in each fish. Sprinkle seasoning ready to fish inside each fish. Leaving aside to take. During this time

The fish cleaned from inside and dry. Olive oil mixed with black pepper and fish smeared thoroughly inside and out. Lemons cut into wafers, which are placed in the belly of each fish. Half of sea salt

Potatoes, carrots and celery cut into cubes and together with bay sheet is put on the bottom of the pan. Top place cleaned whole fish, cover with water, add salt to taste, sprinkle with pepper and

Clear and wash the fish. In the belly of the fish put lemon slices. Egg white mix well and mixed with sea salt. The fish is placed in a tray and dusted with salt. Bake until ready.

Fish is cleaned from inside and scales. Wash and dry. Interior sprinkle with salt, pepper and a little olive oil. 2 crushed garlic mixed with 2 tsp of chopped parsley. Fish are filled with this

Bream are washed, cut in the middle, remove the bones and cut into pieces. Stew finely chopped onions, carrots and garlic in olive oil over low heat for about 15 minutes, stirring often. Add sliced ​

Filleted and boned bream flavor with salt and pepper and fry in olive oil heated strongly for 30-50 seconds on each side, then pour the white wine and stew until ready. This is done in portions