1. Spread the salmon meat with a little salt and black pepper and marinate for about ten minutes without adding wine.
2. 1 lemon, squeeze the juice. Lemon zest left
3. Wash the lemon zest with salt, and cut off the white part inside
4. Fresh parsley
5. Shred lemon zest and chopped parsley
6. Pour the marinated fish with dry flour
7. Heat the pan with a little butter, put the fish into the pan, and fry the fish quickly on medium-high heat until golden on both sides.
8. Put it on the plate
9. Heat the pan and add butter again, add minced garlic and saute until fragrant, then add minced onion and saute, pour in lemon juice
10. Add appropriate amount of white wine
11. Add the right amount of butter again to melt
12. Add chopped parsley and tighten the juice slightly over high heat. This is the lemon butter sauce
13. The fried fish is topped with sauce, and then shredded with lemon zest for garnish
14. The characteristic of this fish is that the outside is a bit crispy, the inside is tender, and the slightly sour lemon juice has a buttery fragrance, but it does not affect the respective tastes of each other. Onions have a slight sweetness. . . . Anyway, I like this new dish very much.
