Preparation materials: cod 1 slice, mango 20g, a little onion, cherry tomato 15g, a little sweet pepper, a little olive oil, a little black pepper, a little honey, a little lemon juice, a little salt, 60g sugar and 20g water.

First, cut mango and cherry tomatoes into small pieces, and dice onion and sweet pepper for later use.

Second, mix well with honey, olive oil, lemon juice and a little black pepper.

3. Wash cod segments, absorb water with kitchen paper, evenly spread a little salt and black pepper, and marinate for 15 minutes.

Fourth, while pickling fish, make caramel decoration. Heat water and sugar to amber viscous liquid with low fire, and turn off the fire.

Five, use a small spoon to smear it on the oil paper at will, and then it can be solidified after cooling.

6. The surface of cod can be directly roasted with a little flour, so that the fish on the surface are more tender.

Seven, brush a little olive oil, into the upper oven, 180 degrees baking 10 minutes.

Eight, after baking 10 minutes, you can put it out of the pot and put it on the plate, and make some decorations more beautiful, so that the tinfoil cod will be fine.