Our products. Carrots three on a grater, onion cut into small cubes. Fish into small pieces with a width of 3-4 cm.

From lemon squeeze the juice, mix with salt and pepper. Pour this mixture into the fish, let stand, while we prepare the rest of the products. In a pan heat vegetable oil, fry the onion for 2-3 minutes. Add to the onions grated carrot, fry for another 5-7 minutes.

Put on the fire a large pot of water – make sure water when you put the jar, closed it at the "shoulders" or at least shut down its contents. In a clean jar (I have a half-liter, but the same amount will fit in the liter – just could not find this) spread half of the roast carrots with onions, then a layer of fish on top – again carrots and onions. Fill it all the marinade, the remaining fish and add 2 tablespoons of vegetable oil. The author suggests pre-heating the jar, but I did not – roasting was not hot enough to burst the glass, but warm enough to heat it before the "bath".

When the water in the pan is a little hot, put it in the filled jar (I put it on the bottom of the folded towel, gauze – any fabric – again, to the Bank does not burst). Cover – glass or metal. Actually, that's all. Now waiting, cook 20 minutes after water in the pan boils.

The fish is very well braised and tasty. I cooked twice, with a whole fish and fillets. Fillet, for the most part, collapsed, survived only the largest pieces. And I agree with the author of the recipe – the fish is better to choose juicy and meaty – it will be tastier.