A roasted potato mackerel

1

Potatoes are added to the salt and boiled into water until it reaches the age of six or seven, whereupon they are cut into small pieces

2

Add salt, black peppers, nine-storey towers and butter to the potatoes

3

(b) Smuggle evenly

4

(a) Scatter some peppers on smoked fish, and coat a layer of butter

5

And a layer of nine towers on the surface of the fish

6

(a) A layer of tin paper on the grill to be placed in fish and potatoes

7

Cover it and roast it for 30 minutes using the temperature of the grill

8

The surface of the fish is yellow for 30 minutes and the smell of potatoes is distributed

9

Put potatoes and fish pieces on the plate and add a few little tomatoes and mint leaves。

1. The smoked sturgeon chunks I selected have already been pre-marinated; if using regular fish chunks, you need to marinate them with salt and other seasonings in advance. 2. Potatoes are not quick to cook, so you need to parboil them until they are about 60-70% cooked in advance to match the cooking time of the fish; add a little salt while boiling. 3. Adding some chopped basil during the marination helps further remove the fishy smell and enhances the flavor. The surfaces of the fish and potato chunks need to be coated with butter so that they taste more aromatic when roasted. 4. For this preparation, I used the broiler pan above the oven while baking bread, so it took a bit longer; if you bake them directly in the oven, 190 degrees for 20 minutes is sufficient.