Ingredients for lemon paper-wrapped fish: 450 grams of sea bass, 5 slices of lemon, 2 cloves of garlic, half an onion, 5 coriander roots, 3 grams of salt, half a tablespoon of black pepper, and half a tablespoon of cooking wine , half a tablespoon of soy sauce for steamed fish, 10 grams of butter, 2 millet peppers, and 5 grams of olive oil.

How to make lemon paper-wrapped fish

Step 1: Many friends are concerned about the bitterness of lemon cooking. I have also encountered this situation. After longitude and practice, Finally found a way to remove the bitter taste. First wash the lemon with warm water to remove the wax on the surface, then cut it into slices, and use a toothpick to remove the lemon seeds. Finally, put the sliced ??lemon into the refrigerator to freeze for more than four hours. Such lemons will not taste bitter whether cooking or making tea.

Step 2: Wash the sea bass, make three cuts on the front and back of the fish, massage the body and belly of the fish with black pepper and salt, cover with plastic wrap and marinate for fifteen minutes.

Step 3: Prepare the ingredients as shown in the picture, slice the garlic, shred the pepper, and slice the onion.

Step 4: Put olive oil in the pot, add garlic slices and stir-fry over low heat.

Step 5: Add onions and millet pepper and stir-fry until fragrant.

Step 6: Finally add coriander stems, stir-fry and take out.

Step 7: Place tin foil on a baking sheet, brush the bottom with a layer of oil, and place the marinated fish on top.

Step 8: Divide half of the fried ingredients into the fish belly, put a slice of lemon in it, then spread the rest of the ingredients on the fish, and finally put lemon slices on the surface.

Step 9: Pour cooking wine and steamed fish soy sauce around the fish body, spread coriander leaves, and put a piece of butter softened at room temperature on top.

Step 10: Close the tin foil and secure it with toothpicks. Preheat the oven to 200 degrees and bake for 20-25 minutes.

Step 11: Arrange the plate and start eating.

Cooking skills for lemon paper-wrapped fish:

Some friends reported that there is a piece of meat in the middle of the fish that is not easy to cook. I analyzed that there may be several reasons. One possibility is that that part is The area where the tin foil is combined with the seal may not be heated well. Another reason may be that the butter is not softened and is put on ice, resulting in a lower temperature under the butter, which is not conducive to the maturity of the fish, or the butter is too thick. The solution is to soften the butter, chop it, and sprinkle it evenly on the On the fish.