Cut gutted fish lengthwise, mildly season with olive oil and sea salt. Cook covered on herbs, garlic and olive oil steam without turning. Steam quite strongly and rapidly processed foods thermically and the food will be cooked quickly (depending on size).
The fish will take over herb flavours, so add the herbs you like.
Cut gutted fish lengthwise and cook in a small amount of water with root vegetables and other vegetables, sea salt and olive oil. Cook depending on the size of the fish, but keep compact and solid.
Broth remaining after cooking in either method can be used for risottos, pastas and sauce.