Lay the fish on the work-surface, hold it by the tail with one hand.
Grip the knife in the other hand and scrape the fish starting from the tail towards the head. Once the fish is completely descaled, wash it under cold running water.
Using a sharp knife, cut the fish from the head to the middle of the belly. Carefully remove the guts. Insert an index finger inside a gill and pull strongly to extract it completely.
Then wash the inside and outside of the fish under cold running water.
Peel and chop the garlic. Tear apart the parsley and mix it with the garlic and pepper. Place the ingredients in the bottom of the steaming basket.
Place the fish on top, making sure that the fish doesn’t touch the water, or broth, in the bottom of the pot.
Cover and cook. The cooking time for a 2 lb fish is about 25 minutes.
To check to see if the fish is done, poke with the tip of a knife. If the knife comes out clean and easily, the fish is done.