Olita super cold pressed olive oil 30ml, perch 1, lemon 1/2, lemon peel 1, toast bread 1, dried pepper 5g, protein 4g, salt 100g, Italian comprehensive spice 15g.

working methods

1. Peel the lemon peel with a grater for later use. Turn the toast into ecstasy. Chop the cups and bowls into bread flour and preheat the oven150 C.

2. Wash and dry the perch, and put the lemon peel into the fish belly.

3. Beat the egg whites with a double-head blender, add salt and stir into salt mud.

4. Take a baking tray and spread it with tin foil paper. First spread a layer of salt mud, put the bass on it, and then seal the whole fish with the remaining salt mud.

5./kloc-fire at 0/50 degrees and bake slowly for 40 minutes.

6. Turn the non-stick pan on low heat, add Olita extra-grade cold-pressed olive oil, add bread flour and garlic, stir-fry until the bread flour is dry and golden yellow, then add chopped red pepper and Italian comprehensive spices and mix well. Remove from the fire immediately, pour out and cool for later use.

7. Remove the salt from the surface of the roasted bass, cut the fish in half and put it on a plate, sprinkle with Olita super cold-pressed olive oil, sprinkle with bread flour and lemon, and set the plate. Squeeze lemon juice before eating, and eat the fish with seasoned bread flour.