Snapper we commonly known as the Gargie fish, long body flattened, the side looks like a long oval, the head is large and small, its appearance is unforgettable, and the meat is delicious, is a global welcome edible fish.
In terms of foreign gas, it is one of the dominant fish on the table of European countries, and is abundantly produced in the waters of the Eastern Atlantic, including the British Isles, the Strait of Gibraltar and the Mediterranean Sea. In our country, sea bream is also very comfortable in the Bohai Sea and the Yellow Sea coast, and the people in the north do not eat it less.
Usually, seabream prey on low-grade meat such as shellfish and sea shrimp in the deeper parts of the seabed, and come to shallow places in order to spawn from April to June every year, so they are caught and marketed in large quantities. Prior to this, snapper in early spring was commonly known as parrot seabream and tasted best.
What about rosemary? This thing, also known as sage, is a seasoning that is especially commonly used in Western food. It originates from the Middle East, has a highly recognizable fragrance, and has been introduced to China for a long time. Nowadays, fashionists often plant it in flower pots as a literary decoration in the home.
So, buy a seabream from the wet market, cut two small sprigs of rosemary from a pot, and tonight I will make this very foreign dish with the Polo honey tree: rosemary fried sea bream.
method:
1. Sea bream is cut and washed and sucked dry with kitchen paper;
2. Add garlic puree, lemon slices, lemon juice, olive oil, salt, rosemary and crushed black pepper in the container;
3. Stir the marinade well, put in the sea bream and marinate for 20 minutes;
4. Put the appropriate amount of vegetable oil in the frying pan, heat it up, add the marinated sea bream and fry until it is golden brown on both sides;
5. Do not wash the pot, pour everything from the container of marinated seabream into the pot, add salt to taste, bring to a boil and pour over the fish on the plate.
So and so, this dish, the recipe is very simple! Lemon can remove the fishy smell of fish very well, and rosemary makes the fish aroma overflowing. When frying the fish, use medium and high heat, so that the fried sea bream is tender on the outside, crisp on the surface, tender on the inside, and specially fragrant.
Hmmm, it's almost time to organize dinner, kiss hurry out and go to buy snapper, tonight's meal is up to you!
Welcome babies to pay attention to the food headlines made by The Polo Honey Tree for everyone. Polo Honey Tree is an online writer who focuses on the president of food flow, and his latest work "Dragon Less Meets Snow Fei fei" is being serialized in the headline novel, please click the link to see it
"Dragon Less Meets Snow Mist"
All these delicacies collected for everyone will appear in my novel Riha. When you look at it together, you can definitely experience the delicious picture feeling. I also strive to send more works to everyone as soon as possible in the headlines Ha, babies stay tuned!