3 ml of Olita super cold-pressed olive oil, 1 bass, 1/2 lemon, 1 lemon peel, 1 slice of toast, 5 grams of dried pepper, 4 eggs, 1 grams of salt, 15 grams of Italian spice, 3 cloves of garlic, and appropriate amount of water

1.

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

3. Beat the egg whites with a double-head mixer, add salt and mix to make salt mud.

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

5. fire at 15 degrees and bake slowly for 4 minutes.

6. Bring a non-stick pan to a 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 spices, mix well, immediately remove from the heat, pour out and let it cool for later use.

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