4 pieces of snapper chin, 2 tablespoons salt, appropriate amount of salt and pepper, optional lemon, optional olive oil, about 1 tablespoon.

working methods

1

After cleaning the fish chin, dry it slightly with a paper towel, add 2 teaspoons of Lin Wei (or rice wine) and wipe it evenly to remove the fishy smell, then evenly apply a proper amount of salt, and then refrigerate 1 hour for pickling.

2

Preheat the oven for 200 degrees. Spread aluminum foil paper on the baking tray (or don't spread it), evenly spread an appropriate amount of olive oil (about 1 tablespoon to prevent fish from sticking to the baking tray), then take out the fish chin marinated for 1 hour, put it on the baking tray (the fish skin is facing up, exposing as much as possible), cover it with aluminum foil paper (slightly covering the baking tray), and bake it at 200 degrees first. (First, use smoldering method)

three

Then take out the aluminum foil paper on the cover and bake it at 200 degrees 10 minutes or so until the fish is colored. Add pepper and salt or squeeze lemon juice according to your personal preference!