Pesto Pan-Fried Black Cod

1 Cod Cube /? 4 garlic cloves /? Salt to taste

Little olive oil /? Black pepper /? Asparagus at your disposal

1. Thaw the cod, halve the garlic, and cut the lemon in half

2. Wash the fish and wipe off the water, rub sea salt all over the fish, sprinkle black pepper and half of the garlic cloves, and squeeze the lemon juice over the fish and let it marinate for 15 minutes

3. Saute the remaining half of the garlic cloves with olive oil and remove them from the pan

4. Pan-fry the fish until it is lightly browned on both sides, and then spread the garlic slices on top of the fish to make sure the garlic slices are not too brown. Garlic slices

5. Pan-fry asparagus in oil until lightly browned, and sprinkle with pepper

Cod in black bean sauce

Cod 1 fish /? Onion and ginger / Garlic cloves 8

Black bean sauce 30g / Soy sauce 15g / Wine 15g

Sugar 5g / Water starch / Egg wash

1.Cod cleaned and cut into pieces, put into the egg wash and wrap evenly

2.Non-stick frying pan oil put into the cod pieces wrapped in egg wash, medium-low heat and fry until both sides are slightly yellow

3.Frying pan oil burst onion, ginger and garlic, and pour in the cod pieces until light brown

3. Ginger and garlic, pour in the tempeh stir-fry flavor

4. Add the fried cod pieces, add cooking wine, then add sugar and soy sauce

5. Add the right amount of water over high heat and simmer, cook until the soup is almost dry, add the right amount of water starch, stirring evenly

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