Steamed Fish
Wash and wipe a thick piece of fish-if cod, several pounds from the middle or tail end.
Any firm-fleshed, thick variety can be used.
Drain, sprinkle with salt, lay on a pan or any suitable flat dish and place in the steamer.
From five to ten minutes cooking per pound will be needed according to the thickness of the fish.
When done transfer carefully to a platter.
Garnish with lemon quarters or slices and serve with a butter, egg, parsley or other sauce according to the variety of fish cooked.