material

280g leafy vegetables such as Chinese cabbage or cabbage (cabbage), chopped, 4 peeled salmon (salmon) or cod,140g per treaty, 1/2 slices of orange juice, 1/2 slices of orange peel, 3 tablespoons of ground and chopped fresh basil leaves, 2 slices of garlic, chopped. Medium-sized fennel ball 1/2, sliced, carrot 1, shredded, vanilla bouguer wheat: 1 cup, water 720ml, olive oil 1 spoon, lemon12, juice, garlic 65438+.

working methods

1. Preheat the oven to 475 degrees Fahrenheit (about 245 degrees Celsius). Prepare 4 pieces of 30× 30cm aluminum foil or baking paper. Divide leafy vegetables into four parts, spread them in the middle of each aluminum foil, then put in fish chops, pour in orange juice, sprinkle with basil, orange peel, garlic, white wine, olive oil, fennel and carrots, and season with salt and pepper. Roll up the aluminum foil, wrap the fish steak loosely, fold the sides and leave some air inside, so that the material can be steamed easily. Put the wrapped fish on the baking tray for later use.

2. Pour bougainvillea and 3 cups of water into a large pot, bring to a boil, slightly reduce the heat, cover and cook for 12 to 15 minutes until bougainvillea is slightly soft. Drain excess water.

3. While cooking bouguet, put the wrapped fish into the oven, bake for 10 minutes, and then open one of the aluminum foil bags to check whether the fish is cooked-the cooked fish is easy to spread out.

4. Stir the cooked bougainvillea with a fork, then mix in olive oil, lemon juice, garlic, basil, coriander and onion. Season with salt and pepper. When serving, each person wraps a piece of paper with fish (which is only opened when eating) and a bowl of bougainvillea.