Rosemary Lemon Grilled Fish

Name: Rosemary Lemon Grilled Fish
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Sand Pointer; 1 piece lemon; 500g potato; 15g Red chili; 5g salt; 15g Black pepper; 15g Rosemary; 15g Basil leaves; 15g oil

by COUSS

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

In order to meet the different eating habits of the family, we must pay attention to continuous innovation in cooking. For those who do not fully accept the pure Chaoshan seafood eating method, this rosemary lemon grilled sand-tip fish is a very good creative method. It has a rich taste and also indicates wealth and auspiciousness, more than a year!
The COUSS CO-3703 electronic variable temperature oven, "M" type heating tube, doubles the heating area, equalizes the heat, and creates a perfect burnt color. Then turn on the intelligent hot air circulation to balance the temperature in the oven and make each fish have the same taste. As soon as the oven was turned on, the whole room was filled with the fragrant smell of fish. Seeing your family deliver the fish piece by piece to your mouth, are you drunk as the cook?

Ingredients

1000g Sand Pointer
1 piece Lemon
500g Potato
15g Red Chili
5g Salt
15g Black Pepper
15g Rosemary
15g Basil Leaves
15g Oil

Rosemary Lemon Grilled Fish

1. Remove the scales of the sand-tip fish, take out the gills and internal organs, wash them, and pickle them with salt for 1 hour

2. Cut the lemon in half and squeeze half of the juice into the fish

3. Sprinkle some rosemary

4. Grind in an appropriate amount of black pepper, drip in a little oil, grab evenly with your hands, and continue to pickle for 1 hour

5. After cutting the red pepper with a knife, take out the pepper seeds, change the knife and chop into pieces, set aside

6. Wash and peel the potatoes, slice them into thin slices, soak them in salt water for 20 minutes, line a baking sheet with tin foil, drain the water and spread the potatoes flat on top

7. Pickled fish neatly stacked on a roasting pan lined with potatoes

8. Sprinkle with rosemary and black pepper again, cut the perilla leaves with scissors and sprinkle in together, add an appropriate amount of ground pepper

9. The oven selects 180 degrees of upper and lower fire and intelligent hot air circulation. After preheating, put it in the baking tray and bake for 40 minutes.

Tips:
1. Put potatoes on the baking tray so that it can absorb the fresh juice of fish and use energy to achieve two goals;
2. The baking temperature and time can be adjusted appropriately according to personal taste needs.