Left Mouth Fish Fillet with Spinach Miso Soup
by bbbpig
Favorite
Difficulty
Easy
Time
20m
Serving
2
Serving for 4 people"
1. Soup
2. Put the diced tomatoes, chicken broth and miso paste into the pot and cook until the juice is collected.
3. Then pour all the soup into a blender to dissolve. Use a separator to remove the residue, pour the soup back into the pot and add the butter. Preheat it on a low heat, but don't let it boil.
4. Put water and a little salt in another pot, cook the spinach and remove the water. Put it aside.
5. The next step for marinating: Put a little salt and black pepper on both sides of the fish fillet.
6. Heat the oil in a pan. If the fish is iced, do not fry on high heat. Turn to medium heat and fry the fish skin side first until golden brown and crispy. Turn to low heat, turn the other side and continue to fry half cooked. Then take out the fish, sprinkle a little lemon juice on the surface of the fish skin, put it in an electric grill (or oven) and bake it at 200C (400F) for 5-8 minutes. (This time I used high fire to fry, the fish fillets are uneven. Improved next time)
7. Placing the plate: Put the spinach on the bottom and the fish on the top. Sprinkle with a little lemon juice. Cut small carrots into thin slices for garnish. Then put two small chives "X" (can be put or not).
8. Finished product
