Tomato olive bass salad
By VicentaLakin
It'll be over in a year, after the 8th Spring Festival. This salad, this tomato omelet salad, is a delicious and good Western dish, and it's going to be very popular for dinner. Mediterranean juice made of tomatoes, olives, roller, spices and lemon juice can be compared to salads, and it's hard to eat a nice herb
Recipe Recommendations
- bass art. 1
- sacred fruit 100g
- olive 80g
- olive oil 70g
- fresh lemon juice 30g
- salt 2g
- pepper 2g
- coriander 15g
- Basil powder 5g
- salty and fresh
- fried
- ten minutes
- simple
Steps for Tomato olive bass salad
1
Buy a big live bass. It's too small to take a fish chop. It's usually more than half a pound. It's more than two pounds. I bought this 900 grams. Scratch the fish from the head along the spine
2
And remove the sting from the belly
3
Fresh lemon out of juice
4
Fish is covered with 15 milligrams of lemonade and about 25 milligrams of olive oil
5
Then salt and pepper powder, 20 minutes of room salt
6
Prepare for salad
7
Cut the fruit in half, olives cut the nuclei, fragrance cut the end
8
With about 10 grams of olive oil to mix the remaining lemonade evenly
9
Joined the fruit, the fragrance, the larvae, and now there's no fresh roeller
10
Joined by the fruit of the Holy Virgin, the fragrance, the larvae
11
Smuggle evenly
12
Heated the remaining olive oil to microheat with an unscathed pan, dredged the fish water into the pot, fish skins down, fish skins made darker with high temperatures, about three minutes
13
Turn the fish over and fry the fish for about three minutes
14
Put the fried fish in the plate and you'll enjoy it with the sauceTomato olive bass salad Make Tips
There's no fresh Roller. I'm dry. There's more fresh