Clean the butterfly fish, remove the internal organs and scales, dry the water with a paper towel, then cut a few knives on both sides of the fish and pat it gently with the back of the knife to make it easier to taste. Sprinkle salt and black pepper evenly on both sides of butterfly fish, brush a layer of olive oil on the surface, and marinate for 15 minutes.

Preheat the oven to 180℃, and bake the pickled butterfly fish in a baking tray for about 10 minutes, which can be turned regularly to heat both sides. Take out the baked butterfly fish and squeeze some lemon juice. The baking time depends on the size of butterfly fish and the heating effect of oven, so it is suggested to adjust it according to the actual situation.

Matters needing attention in purchasing butterfly fish

1. Relevant certificates: When buying plaice, you need to check the relevant certificates provided by the merchants, such as certificate of origin, certificate of breeding, test report, etc. To ensure the quality and safety of plaice.

2. Appearance: When buying plaice, you need to observe its appearance. You should choose flounder with complete appearance, shiny scales, full eyes and elasticity, and avoid buying flounder with poor appearance, damage or discoloration.

3. Smell: When picking plaice, you should smell it. Fresh plaice should have no peculiar smell. If there is pungent or fishy smell, it may be that the plaice has gone bad and should be avoided.

4. Technology: The processing technology of plaice is also an important factor in purchasing. Different processing techniques will affect the taste and quality of plaice, so you should choose plaice that is naturally air-dried or air-dried at low temperature.