Grilled Cod with Italian Herbs
1.
Ingredients preparation: frozen deep-sea cod fillet, minced Italian herbs.
2.
Frozen cod fillets are soaked and defrosted with water in the packaging bag.
3.
After thawing, rinse with clean water, soak up the water with kitchen paper, and smear the fish with 2 grams of salt.
4.
Weigh 1 gram of minced vanilla and spread it on the fish.
5.
Cut the butter into cubes, put it in a baking tray with tin foil, and put it in the oven to preheat, 220 degrees, up and down, hot air circulation.
6.
Wear heat-insulating gloves to take out the preheated baking pan, and put the cod fillets on it.
7.
Put it into the last layer of the oven, bake at 220 degrees for 15 minutes, and just turn it on for the last 5 minutes. After baking, put on heat-resistant gloves and take out the dishes while it is hot.
Tips:
1. Defrosting can be placed in the refrigerator one night in advance, or soaked in clean water with the packaging until the fingers are lightly pressed and the meat is soft.
2. Please pay attention to the color of the fish steak in the last few minutes of cooking, and don't cook too much.
3. The oven is 30 liters, long and flat, and the grill is set on three layers for reference.
4. We have a light taste and do not add too much salt. You can adjust it according to your personal taste.
5. Wear heat-insulating gloves to take out the baking tray during the whole baking process to prevent scalding. The tin foil can also be replaced with oiled paper and tarp. After roasting, take out the fish while it is hot and install it on a plate to prevent adhesion.
