Grilled Sea Bass with Black Pepper and Garlic
1.
Clean up the fresh sea bass. Deboning from the tail, cut into symmetrical sections, marinate with salt and black pepper for 30 minutes to taste.
2.
The marinated sea bass segments are oiled in the oil pan in order. Arrange the oiled perch segments into the aluminum foil in the dish in order. At this time, evenly sprinkle the minced garlic on the perch, wrap the perch in the aluminum foil and bake for 10 minutes.
3.
Heat the iron plate, move the grilled sea bass from the oven into the iron plate, and serve. (The effect of the iron plate is to maintain the temperature of the grilled sea bass.)
