One of the best ways of preparing fish is to steam it. If you do not have a steamer, you can use a deep pot, colander and foil.
Pour in about 2" of water in the steamer or container. If you add spices to the water, this will not affect the taste and flavor of the fish.
But if you place spices underneath the fish, its taste will significantly improve. Put the pot on the stove, so that the water evaporates slowly. Cover with a lid or foil and let it boil for a few minutes.
A convenient method of cooking fish is to bake it in the oven. This is especially easy if the fish or fillets are not too large. Cover the fish with foil with a little oil and some spices added to it. Bake in a preheated 392°F (200°C) oven.
One of the major marinades for fish is lemon juice with olive oil, spices and garlic. Before baking the fish, put a sheet of foil on the grill. Heat up the grill and your fish will be ready in exactly 5 min.
Bake the fish close to the fire so that it doesn't burn on top, while remaining raw on the inside. Flip it over only once because otherwise you will rip it to pieces.
The fish will be ready once it is no longer that dense. However, the middle of the fillet must not be too crispy, just enough to change its color but remain juicy at the same time.
To determine whether it's ready, stick a knife in the middle and open it slightly in order to check on the status of the meat. It will turn out incredibly delicious if served with sauce.
You can make a pâté-like sauce from a finely chopped bunch of parsley and 5 marinated anchovies. Beat them into a puree consistency and stir in 2 tbsp of lemon juice and 2/5 cup (100 g) of soft butter.
Add spices to taste, wrap in cling wrap and form a roll. Serve it cut into thin slices in a plate with hot trout.
Hollandaise sauce is made from 2 tbsp water, 2 egg yolks and the juice of half a lemon. Beat slowly until while the mixture is being heated in a water bath.
Gradually add 1 cup (225 g) of melted butter until the sauce thickens. Salt and add spices to taste.