Soup cheese and roasted fish
By VicentaLakin
One fish, bigger than the other, can only chop up the stew using medium cooking methods, which are also greasy. It's easier to bake in the oven, to make fish pickles, to make a good sauce, to wrap it up with the fish, and to bake it, it's a little bit less. Today's sauce tastes a little Mediterranean, with olive oil, fresh tomatoes and ketchup, lemon and lemon juice. It's really hard to take pictures, so, excuse me, guys..
Recipe Recommendations
- sour and salty
- roast
- an hour
- simple
Steps for Soup cheese and roasted fish
1
Red fish 1 for cleanliness; both sides of the fish and inside of the belly are razed with salt and black pepper powder。
2
(a) On a grilled tin paper with a layer of olive oil (out of weight), lemonade and pickles for 15 to 30 minutes
3
(a) A frying pan, olive oil, onions, garlic and spices
4
Cooking in white wine, evening the fire
5
Add tomato grains, evenly folded
6
Join the ketchup and double-fried again
7
Keep going up to the cuddly soup juice and turn off the fire。
8
Pour the sauce on the fish and put some lemon chips on it
9
Packed with tin paper and placed in a preheated oven of 180 degrees for approximately 35 minutes
10
Open the tin paper, pour soup on the fish, and bake it for another 5 to 10 minutes。Soup cheese and roasted fish Make Tips
1. Besides redfish, sea bass, pomfret, mullet, and other sea fish are all good choices, while freshwater fish are not as good.
2. Adjust the oven temperature and time based on the size of the fish.
3. Apart from the sauce, the fish itself has a mild flavor; if you prefer stronger flavors, add a little more salt and pepper during marination.